Smoky Mountain School of Cooking

Killed Lettuce

The first vegetables to show up after a long winter in Appalachia are wild greens like lettuces. And one of the traditional ways to serve the greens are in a wilted, or “killed,” salad. Cook some bacon, pour the warm bacon grease over the lettuce, top with the bacon and maybe an egg for comfort food that celebrates the return of warmer weather.

This is a temporary test recipe taken from a website. Not to be used as is. Although, you cannot copyright a recipe, only collections of recipes, like, a cookbook. Odd.

4 slices thick-cut bacon, cut into lardons
1 shallot, minced
2 scallions, white and some green parts thinly sliced
2 tablespoons apple cider vinegar
Your favorite hot sauce
6 cups crisp salad greens (such as romaine, iceberg, or arugula—a mix or just one), torn into bite-size pieces
Salt and freshly ground pepper
Eggs (optional)

Heat a large skillet over medium-high heat, then add the bacon and cook until the fat has rendered, about 5 minutes. Put the pieces of bacon on a paper towel-lined plate. Keep the grease in the pan.

Turn the heat down to medium. Add the shallots and sauté until soft and fragrant, then add the scallions and do the same.

Turn the heat to high and add the vinegar and a few dashes of hot sauce. Stir to combine and deglaze. Off the heat, add the leaves and toss gently, just until slightly wilted. Add salt and pepper to taste.
Serve the lettuce onto individual plates, drizzling any extra sauce over. Scatter the bacon over top. Add a fried or soft-boiled egg to each, if you like.