Far from “killed,” this wilted mountain favorite is vibrant and lively.
Why This Recipe Works
At its most basic, this traditional Appalachian dish is made by pouring hot bacon grease over greens to warm and barely wilt them. Six slices of bacon and 3 tablespoons of bacon fat enhanced rather than overpowered the lettuce. We used green leaf lettuce since its sturdy texture held up well under the hot dressing. Other firm greens, such as escarole, romaine, and red leaf lettuce, can be substituted for the green leaf lettuce, if desired. Cider vinegar cut the richness of the bacon fat, and sugar tempered the acidity of the vinegar.