Recipe by Terri Terrell | Styling by Michele Gentille
Photos by Erin Adams
My Southern grandmothers both had a can of bacon grease on the back of the stove, which served as a sauce in a number of dishes. Every Southern kitchen has a slight twist on this simple side dish, and I’ve updated it some by adding sherry vinegar and crunchy bacon pieces, which is not strictly traditional. Serve it with a side of cornbread to sop up the dressing.
Makes 4 servings
6-8 cups hearty lettuce greens
6-8 pieces bacon
Hot bacon grease from the bacon, approx 1/3 cup
1 tablespoon sherry vinegar, or more to taste
Salt & pepper to taste
Wash the greens if needed and dry with a lettuce spinner or gently pat between clean kitchen towels. Put them in a large mixing bowl and set aside. Cook bacon over medium heat, rendering the grease. Remove bacon, drain on paper towel and chop. When ready to serve, pour hot bacon grease over the greens slowly, wilting the lettuce. Toss with bacon and sherry vinegar. Salt and pepper to taste.
Many Southern kitchens have a version of kilt lettuce, a simple side dish that’s made in this version with Sherry vinegar.