Our final recipe from our “Garden and Gun” night is Greens and Bacon Jam. Also a keeper. This recipe made a pretty large batch of bacon jam. I’m going to try and freeze it and see how it works. Brown sugar, bourbon and bacon? Yes please. Don’t worry – the bourbon cooks right out and just leaves it’s good flavor.
I used thick cut brown sugar bacon but I’m sure any kind of bacon would work great. I cut it up into smaller pieces and let it fry for a good 10 minutes.
After the bacon turns golden add the onion and let it cook for about another 10 minutes.
Add in the vinegar, bourbon, brown sugar and mustard. This smells SO good!
I let it cook for about 20 minutes.
I actually made the bacon jam the day before. I stored it in a quart jar in the frig. I started out with a pint jar and it didn’t quite make it. I’ll spare you the picture of bacon grease all over my counter. Why is it I always reach for the smallest container first?? I get that from my mother.
For greens I used beet tops and kale. I accidentally left in some of the ribs in the kale which made it too chewy – which is probably why the recipe called for baby kale – more tender. Note to self.
These beet tops are from my mom’s garden. HUGE! The beets were literally the size of a cantaloupe.
The bacon fat separates as it gets cold. So when I was ready to make the greens, I stirred it up and added a big spoonful to a frying pan and let it heat up first. Then I added my greens.
This is a really good way to eat your greens and get that good added fat.
I’ve been trying to think of ways I can use the extra bacon jam. I’m thinking a warm potato salad…
- 1 lb. good-quality bacon, diced
- 1½ cups diced onion (I used 1 medium red)
- ⅓ cup bourbon
- 1 cup apple cider vinegar
- 1 cup brown sugar
- ¼ cup whole-grain mustard
- 2 pounds of mixed young greens such as mustard, kale, chard and spinach, chopped
- Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4 to 5 minutes.
- Add diced onion, turn the heat down to low, and cook together until onion is tender.
- Add bourbon, vinegar, brown sugar, and mustard, and simmer until thickened, about 10 minutes.
- Refrigerate until ready to use.
- Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary.
- Heat a large cast-iron skillet over medium-high, add bacon jam, and melt.
- Add greens, turn heat to high, and toss until wilted.
- Season with salt and pepper. Garnish as desired and serve immediately.