Swine & Sea — Killed Greens with Bacon Jam — French Creole Recipe

Killed Greens with Bacon Jam

Traditionally, Appalachian cooks prepare kil’t greens in the springtime, from tender garden lettuces and the nascent leaves of wild plants. When those delicate greens meet a boiling-hot dressing of bacon, onion, and vinegar, they soften and wither immediately. In other words, they’re killed.

Recipe

  • 2 lbs.

    mixed young greens

  • ¼ cup

    bacon jam
  • Kosher salt
  • freshly ground black pepper
    Step 1

  • Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary.

    • Step 2

  • Heat a large cast-iron skillet over medium-high, add bacon jam, and allow it to melt.

    • Step 3

  • Add greens, turn heat to high, and toss until wilted.

    • Step 4

  • Season with salt and pepper. Serve immediately.