Southern Greens With Hot Bacon Vinaigrette

Total Time: 25 mins
Preparation Time: 10 mins
Cook Time: 15 mins

Ingredients

• Servings: 8


• 8 slices bacon


• 1/4 cup shallot, chopped


• 2 cloves garlic, finely chopped


• 1/4 cup wine vinegar or 1/4 cup champagne vinegar


• 1/2 teaspoon fresh ground pepper


• 1 lb greens (such as dandelions, collard, or spinach, about 10 cups)


• 1/2 cup pecan halves, toasted

Recipe

• 1 cook bacon in large skillet over med-high heat 10 minutes or until crisp.


• 2 place on paper towls to drain, them about`/4 cup drippings in the skillet.


• 3 coarsely crumble bacon.


• 4 add shallots and garlic to skillet.


• 5 cook and stir over medium heat 2 minutes or until shallots are just softened.


• 6 stir in vinegar and pepper tost pecan halves, spread on baking sheet and bake at 375f for 7-10 minutes or until light gold.


• 7 remove stems from greens and discard, then coarsely chop.


• 8 place in large bowl.


• 9 just before serving, toss with enough of the hot vinaigrette to lightly coat greens, tossing quickly to mix and barely wilt the greens.


• 10 divide among 8 serving plates and sprinkle with crumbled bacon and top with pecans.