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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.

Kitchen Items Needed

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Wooden Spoons
$20 at Amazon
Cast Iron Skillet
$50 at Amazon

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.

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