Here's an easy and quick side that has saved my bacon a few times when I'm faced with serving meat, and am getting sick of the ever present salad.
Bacon Wilted Greens
When I say "Greens" I mean whatever greens you have on-hand. Spinach, kale, Swiss Chard, cabbage, turnip greens, etc. Whatever you've got down in the bottom of your crisper drawer. It's a great way to use up limp greens, because you're going to wilt them anyway.
- Greens, several large handfuls (You need to experiment to see how many feeds your family after it's cooked down)
- Bacon Fat
- Lemon Juice
- Shredded Parmesan (optional, for garnish)
- Sea Salt
- Melt a tablespoon of bacon fat into a large skillet set on medium heat
- Add Greens and coat them well with bacon fat
- As the greens heat, they wilt. Stir and flip them constantly. They should be ready in 1-2 minutes.
- Once wilted to desired consistency, turn off flame, sprinkle with lemon, cheese, and salt to taste.
That's it! It really couldn't be simpler, and it's really yummy. I served wilted spinach last night with chicken brats, and it required almost no thought, and took less than 15 minutes for the whole dish.