Homemade Bacon
These days, you can find almost anything bacon flavored—candy, frosting, even toothpaste. Why not take bacon back to its roots and make … actual bacon? Bacon will keep one to two weeks in your fridge ...
This dish pairs well with simple roast chicken and some crusty bread.
Ingredients
SERVINGS: Serves 4 to 6 as a side.
- 2 tablespoons unsalted butter
- 1 onion, halved and thinly sliced
- ¾ teaspoon salt
- 1 bunch dandelion greens (about 7 cups) washed and chopped*
- 1½ cups heavy cream
- 4 slices bacon, cooked and sliced into small pieces
- ⅛ teaspoon curry powder
- Lemon juice
Instructions
In a heavy pan with a lid, melt butter. Add onions and salt; cover. Cook the onions on low heat for 40 to 45 minutes, stirring regularly. The onions should not be overly brown and will become soft and sweet.
Prepare an ice bath for the dandelion greens. Fill a medium-sized bowl with water and ice. In a saucepan, boil water and add the dandelion greens. Cook for 1 to 2 minutes, until dark green. Take the greens out of the water and place them in the ice water. Drain the greens with a colander, squeeze out the excess water and set them aside.
Remove the onions from the pan. Add the heavy cream and reduce by a third over medium heat. Add the onions and dandelion greens to the cream. Continue to simmer for 3 to 5 minutes. Add the bacon, curry powder, a few drops of lemon juice and more salt, if desired.
* Dandelions greens can be foraged or found your farmers market or local grocery. If harvesting wild greens, make sure to avoid areas sprayed with herbicides or pesticides. Wild greens are most tender early in the spring.
Related Stories & Recipes
Sautéed Collard Greens with Hot Pepper Vinegar
Adapted from a recipe by Michael Freed. Collard greens are often boiled with fatback until they melt in your mouth. While delicious, we suggest a fresh twist on this classic for your Thanksgiving tabl...
Chrysanthemum Greens with Sesame Dressing
Edible Chrysanthemum Greens with Sesame Dressing (Shungiku Goma-ae)
Foragers Frittata
Showcase your spring foraging in this delicious dish. This frittata is also a great blank slate for any season. In summer, add tomatoes and fresh herbs; in fall, roasted potatoes and slow-cooked onion...
From the Good Earth: Foraging 101
Raised in Southern Indiana with family members who gardened, tended fruit and nut trees and harvested all sorts of things, including rose hips and dandelions for wine and morels for Sunday breakfast, ...
Can’t rush the distinctive flavor of bacon and other cured meats
Cured meats have a distinctive flavor, thanks to chemical changes during the curing process and the tick of the clock. You can’t fire up a grill and present a slab of bacon 15 minutes later. Cured mea...
