juneteenth recipes
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juneteenth recipes
The dish we've come to know as warm spinach salad — greens tossed with a hot bacon dressing — wasn't really a salad at all, to hear the Black cookbook authors tell it through the years. Survey the vegetables section of soul food and early 20th century Black cookbooks and look for this uber-popular combination with titles like "wilted" or "killed" lettuce or spinach, or you might miss it.
Ingredients
- 2pounds mixed tender greens (spinach, arugula, chard, baby kale, watercress)
- 4radishes, thinly sliced
- 1/2cup thinly sliced red onion
- 2hard-boiled eggs, sliced
- 1cup grape tomatoes, cut into halves
- 8slices bacon
- 2/3cup cider vinegar
- 1tablespoon sugar
- 2teaspoons salt
- 1/4teaspoon black pepper
- 1/3cup crumbled blue cheese (optional)
Direction
- In a large salad bowl, toss together the greens, radishes, onion, eggs and tomatoes.
- In a large skillet, cook the bacon over medium heat until crisp, about 7 minutes. Leaving the rendered bacon fat in the skillet, remove the bacon to drain on paper towels and crumble when cool enough to handle.
- Heat the bacon fat in the skillet over medium-high heat. Stir in the vinegar, sugar, salt and pepper. Swirl the pan over the heat for 1 to 2 minutes to concentrate the flavors and slightly thicken the dressing. Pour the hot dressing over the greens and toss quickly to coat. Sprinkle the greens with the crumbled bacon and blue cheese (if using).