Wilted Lettuce with Bacon and Onion Recipe
What can you do with wilted salad greens? "A lot!" says Julia Turshen, whose new cookbook is Small Victories. "When freshness is no longer on your side, don't fight it. Wilt your greens even more and transform them into something entirely new." For this single-skillet dish, she sautés lettuce with smoky, salty bacon and sweet caramelized onions.
Photo: Linda Xiao
- ¼ pound bacon (about 4 slices), chopped
- 1 small yellow onion, halved lengthwise and thinly sliced
- 1 tsp. kosher salt, divided
- ¼ tsp. ground black pepper
- ¾ pound (about 6 cups) hearty lettuce or salad greens, such as romaine, escarole, or arugula, roughly chopped
- ½ lemon
- Cooked white or brown rice, for serving
Total time: 25 minutes
In a large skillet, cook bacon over medium-high heat, stirring occasionally, until just crisp, 6 to 8 minutes. Using a slotted spoon, transfer to a paper towel–lined plate; return skillet to heat.
Add onion, ½ tsp. salt, and pepper and cook, stirring, until golden brown, about 5 minutes. Add lettuce and remaining ½ tsp. salt and cook, tossing, until wilted, about 1 minute for romaine or 2 to 4 minutes for escarole or arugula.
Transfer wilted lettuce and onion to a large platter, top with bacon, and squeeze lemon over top. Serve immediately, spooned over rice.