Easy way I get people [namely my husband] to eat veggies. It's delicious and easy, and works for many different types of vegetables (although the amount of grease you leave in the pan should depend on how "absorbent" a particular veggie is). Try it with Kale, Swiss Chard, Brussel Sprouts, Fresh Spinach, Green Beans, and many more. Can be scaled, just don't overload whatever saute pan you're cooking it in.
Cook your bacon. While this is happening, prepare whatever veggie you're going to include. Make sure you get as much water off them as possible, because putting water in hot grease = super bad news (google search it, seriously dangerous).
Once the bacon is cooked, remove it from the pan. Now you need to remove the right amount of bacon grease from the pan, but not all of it. If you are doing lettuces, you can leave more (probably most of it); if you are doing stiffer veggies (like green beans), you don't need much, since they won't absorb a whole lot; veggies with lots of "nooks and crannies' (like sprouts or broccoli) would need more since it will soak up a lot, but I would say less than the lettuces do.
Once the vegetable of choice has cooked (wilted for lettuces, softened for most other veggies), crumble the bacon back into the pan and stir. Dish is complete.
There is no real science to this, I just wing it. You don't want your veggies overly-greasy, but you do want to be able to get them cooked and add flavor. But don't sweat it too much. If you have too much grease, pour some out; If you have too little, add more. I always save my bacon grease for later cooking tastiness anyway, so I can add some back if I need to.
I keep the lid to my pan nearby, and cover the pan if the grease gets too cranky and starts splattering (especially with lettuces, it can be hard to get all the water out, and they sweat a lot...trust me, you can hurt yourself pretty quickly if you get splattered with rapidly-vaporized water). Just do your best and be careful; sometimes I put a pot holder on my hand to protect it from splatters.
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Serving Size: 1 Serving (106g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 206 | ||
Calories from Fat: 145 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 16.1g | 22 % | |
Saturated Fat 5.3g | 27 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 23.8mg | 7 % | |
Sodium 324.9mg | 11 % | |
Potassium 223.3mg | 6 % | |
Total Carbohydrate 9.8g | 3 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 6.9g | ||
Protein 6.4g | 9 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 206
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