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Greens aren't just for cold plates anymore. This warm Southern favorite completely changes the game by drenching leafy lettuce with hot bacon fat until they turn melt-in-your-mouth tender and full of rich taste. If you've always thought greens were dull, this dish will quickly make you think again.
I can't forget my first taste at Grandma's—bacon crackling and that aroma filling every corner. Soon everyone was squeezing into the kitchen. That moment always brings me back to warm spring nights with relatives gathered around an overcrowded table.
Flavorful Ingredients
- Leaf lettuce: Grab a head that's super crunchy and vibrant. Red or green, whatever you prefer. And make sure to dry those leaves well so you won't end up with watery results.
- Green onions: The fattest bunches are simpler to slice up. They add a sweet kick that balances all that bacon richness—try not to leave them out!
- Bacon: Choose thick cuts with good meat-to-fat ratio. You need enough drippings to coat the greens and load them with smoky flavor.
Simple Step Guide
- Finish and Serve:
- Crumble the bacon and sprinkle it over the greens. Toss everything once more so flavors blend together. Enjoy while the salad's still warm to get all that melty goodness.
- Assemble the Salad:
- Tear your clean lettuce into manageable chunks and toss them in a large heat-safe bowl. Pour the onion-bacon-grease mixture over top. Quickly mix the greens while everything's hot to get that perfect wilt.
- Prepare the Green Onions:
- While bacon's cooking, chop those fresh onions up. Once bacon's done, mix the green onions into the hot drippings and put the pan back over heat. Let them soften and release their aroma—about a minute does the trick.
- Cook the Bacon:
- Put your bacon pieces in a pan (medium-high heat works best). Get them crispy on both sides, flipping occasionally, until they're nicely browned—takes roughly 10 minutes. Set bacon on paper towels when finished, but make sure to keep all that yummy grease in the pan.
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What I love most? Watching hot bacon grease hit a pile of cool lettuce and seeing it instantly wilt and soak everything up. Grandpa always added a splash of vinegar to his and claimed it brightened every mouthful.
Storage Tips
You should eat this right after making it since the bacon fat solidifies and softens the greens more over time. That being said, you can still use leftovers—wrap them in a tortilla or gently warm in a pan and they'll taste good. Want to get ahead? Fry bacon and cut onions earlier, but save the final mixing until right before eating.
Mix and Match Options
Don't eat pork? Try turkey bacon—and maybe throw in some olive oil for more fat. Out of green onions? Shallots or snipped chives work wonderfully. For a veggie version, mix smoked paprika with olive oil for that smoky taste, and add some toasted nuts for extra crunch.
Pairing Suggestions
This salad goes perfectly with crispy fried potatoes or a chunk of warm cornbread for something hearty. It fits right in at barbecues or shared meals, and makes a tasty brunch side if you're already frying bacon anyway. Goes really well with grilled chicken too.
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This country classic shows how basic greens can become something warm and tasty. Give it a shot and add some homestyle comfort to your next meal.
Frequently Asked Questions
- → Which type of lettuce should I use for this?
Go for leaf lettuce—it softens up just right when the hot dressing hits it. Romaine or butter lettuce could work too if that’s what you have.
- → Do I need to drain the bacon before mixing it in?
Absolutely—once it’s cooked, let the grease drip off on a paper towel. Then crumble it and toss it in.
- → Can I leave the onions out or use something else?
Green onions keep things mild. For a bit more kick, try sweet onions, or just skip the onions altogether if you want it simpler.
- → Why add the dressing while it’s still hot?
The heat gives the lettuce a little wilt while letting the bacon flavor soak in nicely.
- → Is this salad better served right away?
Yes, eat it as soon as it’s ready so the greens stay warm but still have some crunch.