Greens Wilted with Bacon and Sausage

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oldcoot

Senior Cook
Joined
Feb 4, 2003
Messages
487
Location
USA,California
Last fall I did something stupid. I'm quite good at that, you know!

In my vegetable garden, I foolishly allowed a beet and a chard plant to remain. As is their wont, both went to seed. So I have a plethora of beet and c\Swiss Chard plants all over the place: in the lawn, the berry patch, wherever!

And, therefore, something of a surplus of greens.

If you haven't tried 'em, be assured that beet greens, steamed, are quite delicious and different. As is chard, for that matter. Which brings me to the reason for this post: my BW prepared them differently tonight - with great success.

She fried both bacon AND pork sausage, then "wilted" the greens in that skillet, stirring well to cover all with the fat, then covering the skillet to complete the process in a coouple of minutes. The addition of the pork sausage gave a pleasant and novel flavor to the dish. Recommend you try it.
 

Anonymous

Senior Cook
Joined
Dec 31, 1969
Messages
160
greens

That would be great, how about a splash of acid,like rice vinager or such.
 

kitchenelf

Chef Extraordinaire
Joined
Feb 21, 2002
Messages
19,722
Location
North Carolina
Hi regina! I haven't "seen" you in a long time (at least I don't think LOL)

robt - I love greens and vinegar - with a big slice of cornbread!
 

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