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.
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 CSA box last week.
Braising mixes are new to me. This one had a combination of beet greens, baby kale, chard, spinach, collards and bok choy. I had never worked with most of these greens before, but what vegetable isn’t awesome with bacon?
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!
Braising Mix with Bacon and Cauliflower
Ingredients
- 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 ground black pepper to taste
Instructions
- 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!
Jay says
well prepared & mouthwatering..;)
Tasty Appetite
The Cozy Herbivore says
This looks scrumptious! I love the combination of winter veggies– seems like this dish has so many great textures!
Kim Bee says
This looks so vibrant and delicious. This is a veggie dish I could sink my teeth into.
Burwell General Store says
I love that you picked bacon in the recipe to seize upon! Great interpretation, the greens are gorgeous, and this looks delicious!
Bom says
I really should start trying your cauliflower in place of carbs. This one looks great especially with the colors of the mix thrown in.
Barbara | Creative Culinary says
I think as long as you use bacon…you can change out anything else and it will still be perfect. 🙂
I've been making my own bacon; curing it and then smoking it after a week in the curing solution. It is phenomenal. It would really shine in this dish. LOVE those greens; they are just beautiful.
Zoe says
This salad look very beautiful. Love the purple and white combination of colours in this dish.
Camilla ~ Caffay Way says
Sounds like a dish that could stand well on its own as well as being an amazing side. Always looking for new veggie mixes, and this one is a keeper 🙂
Allison at Novice Life says
Ohhhhh this looks great! We LOVE cauliflower at our house 🙂
Athena says
This looks AMAZING!
Julia says
Bacon and veggies, the 2 most important food groups. Yuuuuum!
Lana says
From wild rice to cauliflower, what a tasty jump (not that I don't like wild rice, quite contrary:)! I love the colors of the greens (or purples, lol!), even though this is the first time I heard the name "braising mix" (I guess they braise collards and turnip greens in the South, so that might be the origin).
El says
fantastic. beautiful, flavorful, and free of those icky simple carbs that make my blood sugar zoom.
Jamie says
I'll eat anything with bacon on it – this recipe is a star in my eyes!
Laura says
Bacon + Cauliflower + Greens. Yes, yes, yes!!
Rachel says
Braising mixes are new to me too. What a lovely assortment of greens! It's true, everything is better with bacon. I really love that you kept this dish simple and brought in lots of veggies!
Alex says
cauliflower is so under appreciated! I just love it….great swap!
nancy at good food matters says
this is seasonal eating at its best. beautiful, healthful, and delicious!
Alli Shircliff says
I just can't get enough cauliflower this winter…so thank you for giving me a great way to branch out from my usual recipe. I can't wait to try this!
Chris says
I'm glad that "braising mix" is new to you too, I had never heard of it either. But like you said, you couldn't go wrong with bacon!