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Sunday, September 19, 2010

Bacon really does make it all better

I don't normally consider myself to be a very creative person.  I'm not crafty.  I'm not artistic.  But, I can look at a fridge and pantry full of goodies and see something delicious!

This week's CSA brought (more!) beets, as well as potatoes and onions.  This looked like a perfect recipe for breakfast.  Only...something was missing.

BACON.

Oh, I love bacon.  It makes the boring exciting.  I think I could go vegetarian if it were not for the bacon.

I only used the beet greens.  I think that a lot of people don't eat greens, which I find kind of sad.  They are super easy and tasty.  They soak up all the flavorings in the dish, so, in my opinion, they end up being the best part.  In this case, second only to the bacon.  I set aside the actual tuber part of the beets for another dish.  What?  I don't know.  I'm open to suggestions.

I just rinsed the greens, and coarsely chopped them.

Yummy, and pretty!

I had a bunch of cute little red potatoes.  I cubed them.


I also coarsely chopped the bacon, and fried it up in my trusty (non-cast iron, sadly) skillet.

Mmmmmm.  Bacon.
Greens & Potato Fry with Bacon

1 bunch greens of choice (beet, kale, spinach, chard, collard)
a few potatoes
1 lb. of bacon (yes, I used a whole pound.  I don't want to have regrets.)
1/2 medium onion, chopped
2 or 3 cloves of garlic, minced
salt
pepper

Wash and coarsely chop greens.  They should still be quite damp (but not wet) when they go into the pan.  Set aside.  Chop and fry bacon.  While bacon is cooking, cube potatoes.  Chop onion and garlic.

Remove bacon, once crispy, and drain.  I poured off most of the bacon grease, but I am not your cardiologist.  So do what you want.  You need some fat in the pan for the potatoes.  I won't tell if it's bacon grease or olive oil.  Whatever makes you happy.

Add potatoes, onion and garlic to pan with fat (or oil) in it (medium to med-hi heat).  Then leave them alone!  They need to brown.  Give them a few minutes to start browning, then stir and let them sit again.  After they are brown, you could cover them with a lid to help the middles steam.  This will probably take about 10 minutes or so, depending on how small your potatoes are.

When potatoes are done (taste one to see, but don't burn your tongue), throw in greens.  They will cook down in a couple minutes.  Sprinkle generously with salt & pepper.  Mix in the cooked bacon.

Log on here to thank me.


3 comments:

  1. You are so right and I am living with regret right now. Seeing that picture brought back the sublime smell. I'm making this , this weekend.

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  2. Not creative? You were made in the image of The Creator. You can't not be creative.
    This looks extra yummy.

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  3. This comment has been removed by a blog administrator.

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