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We called this a BLT salad. Do you want the recipe?
As usual, I was simply rotating things out of the fridge.
1. Cooked four strips of bacon in iron skillet. ‘Steamed’ rinsed collard greens over top.
2. In large glass bowl I mixed avocado, parmesan, and the baby mixed greens that were wilting - I always seem to lose these in the refrigerator.
3. Collards sop up the excess grease from the bacon (I recommend this when cooking eggs on any fall morning too!)
4. Added the collards to salad bowel and stir. (The heat and the grease further wilted my other greens so it appeared such was purposeful)
5. Turned down the heat on the bacon to below medium to gently finish. Added sliced over-ripe tomatoes, sliced portabellos, and leftover edamame from last week’s party for a light sautee.
6. Piled everything into the bowl mixed and scooped back on to serving plates. Add fresh tomatoes and a wedge of cantaloupe for sweet contrast to the savory goodness.
Bacon makes a tasty accent to a vegetable plate and provides savory fat that helps me serve this meal without adding any other dressings.
Avocado is a plant-based fat with high satisfaction.
Edamame added textural variety.
Cantaloupe, yum.
Ripe, never refrigerated tomatoes. Aren’t they why we crawled out of the oceans?
