Collard greens with bacon

Collard greens with bacon
Collard greens with bacon (pictured with smoked pulled pork)

Ever since we got a grill, we’ve been eating a lot more barbeque. And smoked meats lend themselves to delicious Southern sides — including coleslaw, mac and cheese, and collard greens. Last Sunday, Michael smoked a rack of spareribs, so I decided to make these collard greens, which are one of my favorites, as a side. (We ate the leftovers with pulled pork, as pictured above.)

These collards are especially delicious because they’re sauteed in bacon grease with plenty of onions and garlic. I’ve also successfully used kale as a substitute for the collard greens in this recipe (on a side note, spinach is not an appropriate substitute, because it doesn’t have enough structure to stand up to cooking, and will turn into a mushy mess). I will note that you need to simmer the greens for about 45 minutes, so you’ll probably want to try this recipe on the weekend when you have a little extra time.

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Cobb salad with homemade lemon vinaigrette

Cobb salad with homemade lemon vinaigrette
Cobb salad with homemade lemon vinaigrette

I’ve made Cobb salad several times this spring (and finally summer), and it’s a great main dish salad. Wikipedia tells me that the best way to remember the ingredients in Cobb salad is with the mnemonic EAT COBB: Eggs, Avocado, Tomato, Chicken, (green) Onion, Bacon, and Blue cheese.  I usually end up making a couple changes from that (like ham instead of bacon), but it’s still delicious!

The salad dressing for this recipe is also fabulous. We haven’t been buying salad dressing at the store lately — most of it has high-fructose corn syrup in it, and if it doesn’t it’s simple enough to make myself. The fresh tang of the lemon makes this a great dressing for summer salads.

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