SPRING GREENS WITH BACON
Combine rich greens with salty bacon and a little nutmeg to make a versatile side dish
Provided by James Martin
Categories Side dish
Time 23m
Number Of Ingredients 3
Steps:
- Bring a large pan of water to the boil, add spring greens and cook for about 5 mins until tender, then drain well.
- Meanwhile, heat a non-stick frying pan, add bacon and cook until crisp. Tip in the greens, toss and warm through. Grate over nutmeg, season, and serve.
Nutrition Facts : Calories 73 calories, Fat 5 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.7 milligram of sodium
ESCAROLE WITH BACON, DATES, AND WARM WALNUT VINAIGRETTE
Provided by Myra Goodman
Categories Salad Leafy Green Nut Vegetable Appetizer Sauté High Fiber Dinner Salad Dressing Vinegar Meat Bacon Tree Nut Walnut Escarole Bon Appétit Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield 4 servings
Number Of Ingredients 8
Steps:
- Combine escarole, dates, and walnuts in large bowl. Cook bacon in medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels to drain. Add bacon to bowl with salad.
- Discard drippings from skillet; add walnut oil. Place over low heat. Add shallot; sauté until soft, about 3 minutes. Remove skillet from heat; add vinegar and whisk to blend. Season vinaigrette with sea salt and black pepper. Gradually add warm dressing to salad, tossing to coat. Divide among plates.
SAUTéED GREENS WITH TOASTED WALNUTS
Provided by The Epicurious Test Kitchen
Categories Side Low Fat Kid-Friendly Quick & Easy High Fiber Dinner Walnut Beet Healthy Low Cholesterol Vegan Chard Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 11
Steps:
- Heat a large skillet over medium and toast walnuts, shaking pan often, until fragrant, about 5 minutes. Transfer nuts to a plate.
- Heat same skillet over medium and add oil and butter, stirring to combine. Once butter melts, add onion, 1/4 tsp. salt, and 1/4 tsp. pepper and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add Swiss chard stems and cook, stirring occasionally, until softened, about 2 minutes more. Add garlic and red pepper flakes and cook, stirring constantly, until fragrant, 1 minute. Add Swiss chard greens, beet greens, vinegar, remaining 1 tsp. salt, and remaining 1/4 tsp. pepper. Cover and cook, stirring occasionally with tongs, until tender, about 3-4 minutes. Uncover and cook 1 minute more. Serve topped with toasted walnuts.
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- Spring Salad With Crispy Chicken and Bacony Croutons. This hearty dinner salad is the perfect amount for two, but most importantly it includes bacon-infused croutons.
- Green Goddess Cobb Salad. The secret to making this extraordinary spring salad? Remove and fry rotisserie chicken skin for a salty, extra-crispy topping.
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