Greens With Warm Turkey Bacon Dressing Ww Recipes

GREENS WITH HOT BACON DRESSING

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside. In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings. In a small bowl, beat egg; add water and mix well. Add to the drippings. Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet. Bring to a boil; stirring constantly. Remove from the heat; pour over salad. Add bacon. Toss and serve immediately.

GREENS WITH WARM TURKEY BACON DRESSING (WW)

Steps:

• Combine peas, greens and scallions in a medium bowl.
• Using the same skillet you cooked the bacon in, add back the diced bacon plus the water, vinegar and lemon juice and cook 1 to 2 minutes more.
• Pour bacon dressing over salad, toss gently to coat. Season with black pepper and serve immediately. Yields 1 1/2 cups per serving.

GREENS WITH HOT BACON DRESSING

Steps:

• In a salad bowl, toss spinach, lettuce, celery and onion; set aside.
• In a large skillet, cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Discard all but 2 tablespoons drippings.
• In a small bowl, beat egg; add water and mix well. Add to the drippings.
• Combine vinegar, sugar, cornstarch, salt and pepper; add to skillet.
• Bring to a boil; stirring constantly.
• Remove from the heat; pour over salad.
• Add bacon. Toss and serve immediately.

COLLARD GREENS WITH TURKEY BACON

Steps:

• Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Bring water to a boil in a large pot with chicken broth, salt, pepper, cumin, cayenne, celery seed, and dill.
• While the mixture comes to a boil, melt butter in a small pan over medium-high heat. Saute leeks and garlic in the hot butter until garlic is lightly browned, 3 to 4 minutes. Add to the pot of water.
• Cut collard leaves in half and stir into the boiling mixture. Add cooked turkey bacon and cook over high heat for 30 minutes. Reduce heat and simmer, stirring occasionally, until greens are tender and flavors have melded, about 1 hour.
• Serve hot with or without some of the juice, adding more salt and pepper to taste.

THE RIGHT WAY TO COOK GREENS!

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.