Wilted Greens Salad With Bacon And Candied Pecans

Wilted Greens Salad With Bacon

And Candied Pecans

This is a terrific way to cook winter greens. We used dandelion, but Swiss chard, turnip greens, collards and escarole will all work.

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Ingredients:

Pecans:

1 cup pecans
1 egg white
1 tablespoon sugar

Salad:
1 tablespoon olive oil
5 strips bacon, diced
1 cup chopped onions
1 teaspoon chopped garlic
2 bunches dandelion greens, stems removed
3 tablespoons wine vinegar

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Directions:
Preheat oven to 350 F.

Toss pecans with egg white and sugar. Lay on a parchment-lined baking sheet and bake for 10 minutes or until pecans are dry and crisped.

Heat oil in a skillet over medium heat. Add bacon and sauté for 5 to 7 minutes or until crisp.

Remove bacon and reserve. Add onions and garlic and sauté until softened.

Drain all but 1 tablespoon of fat and add greens. Sauté for 3 to 4 minutes or until just wilted.

Add vinegar and mix together. Place on a platter and scatter with bacon and pecans. Serve warm. 

Serves 4.