Wilted mixed greens with bacon from Jubilee: Recipes from Two Centuries of African-American Cooking (page 148) by Toni Tipton-Martin

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for tender greens suggestions.

  • CynthiasCooking on December 11, 2021

    Be sure you use a bacon brand that you like the flavor of. Different brands are really different - I didn't care for the salad but I have reacted similarly to dishes made with bacon from this producer (and bacon is supposed to make everything better, right???) So be sure you are using a bacon you like.

  • anya_sf on August 18, 2021

    Half the greens just fit in my largest salad bowl. The dressing reduced quickly (maybe too much?) and the greens didn't wilt as much as I expected. Flavor was pleasantly sharp from the vinegar (not sweet at all like some versions of this salad), perhaps a bit sharper than I prefer (not sure if there was as much bacon fat as vinegar). Half the recipe served about 6 as a side salad; it could be good as a main with more egg and cheese.

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