Tender crisp, sauteed vegetables cooked with bacon; that is never a bad thing, right? I’m still not certain how I arrived at this destination when I started with a recipe for Wild Rice Dressing. I think it might have had something to do with the word bacon in the original recipe. As a result of my random thought process, this was a fantastic dish and I plan to make it over and over again in the future.
While reading the recipe for this month’s Vintage Recipe Swap, I grinned to see that it was a rice recipe. We’ve been on a huge cauliflower kick lately. I have used that in lieu of pasta a couple times this month already. So, I immediately wondered how cauliflower might work instead of rice for this dish. The Vintage Recipe Swap was created by Christianna with Burwell General Store. Each month, she chooses a recipe out of a vintage cookbook and turns us loose to do with it what we will.
As I started slicing the cauliflower, I realized that there was no way I wanted just a skillet of colorless veggies, so I reached for the braising mix that came in my Chow Share last week. Braising mixes are new to me. I had never worked with most of these greens before, but what vegetable isn’t awesome with bacon?
|Braising mix: beet greens, baby kale, chard, spinach, collards and bok choy|
I enjoyed this combination of flavors very much. I already told my husband that we’ll be planting a lot of these veggies in the garden next time around. I had fun learning that all of those greens (and purples!) could be made into something so delicious!
- 1/4 lb bacon or 5 slices chopped into 1 inch pieces
- 1/2 medium yellow onion diced into 1/4" pieces
- 3 cups of very thinly sliced cauliflower it will crumble into tiny pieces as you slice it, that's fine
- couple large handfuls of braising mix chopped into 1-2" pieces - approximately 3 cups chopped
- crushed sea salt to taste
- freshly cracked black pepper to taste
- In a large skillet, over medium heat, cook the bacon until done, but not crispy. Remove to a paper towel lined plate and set aside. Drain the grease, but leave drippings in the pan. Return the pan to the stove and add the onion. Cook 3-4 minutes until almost translucent.
- Add the cauliflower and stir to coat. Cook for a few minutes until it just begins to soften. Season well with salt and pepper and stir again. Add the braising mix and toss to combine. Cover with the lid and cook just a couple more minutes until the greens are wilted slightly and the cauliflower is tender crisp. Add the cooked bacon and toss to combine. Enjoy!
Don’t miss checking out all of the other awesome recipes from my fellow swappers!