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Chapter: Vegetable Recipes: Greens
Section: Lettuce
Recipe: Lettuce and Bacon

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Lettuce and Bacon
6 small heads of romaine lettuce
1/2 pound bacon, diced
1 large onion, minced
1 large tomato, peeled and seeded (optional)
fresh ground pepper
sprinkling of a favorite herb: basil, thyme or marjoram
chicken broth or water (if necessary to prevent scorching)

Trim the romaine heads, but leave them whole. Wash thru several changes of
cold water, shake dry, Plunge the lettuce into a large saucepan filled with
boiling water, and cook for about 2 minutes. Do not overcook, the lettuce
must remain firm. Drain and lay in a strainer to allow the lettuce to drip
excess moisture. Dry between paper towels. In a fry pan, cook bacon until
crisp. Pour off about 2/3 of the fat in the pan. Add the onion and the
tomato, and cook, stirring constantly, until onion is tender. Add the
lettuce, season with pepper, and sprinkle with your herbs. Cook covered
over low heat for about 10 minutes, check for dryness, if necessary, add a
little broth or water, 1-2 tbsp. at a time, to prevent scorching. The
cooked lettuce should be dry. Serve very hot, 4-6 servings.

From: Nika Hazelton's Way with Vegetables
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