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William Dickey; Rose Nguyen Photo by: William Dickey; Rose Nguyen

Bacon-and-Greens Salsa

For the ultimate Southern-style warm dip, combine chopped greens, corn, and bacon and serve with pork skins, sweet potato chips and hot sauce. 

Southern Living FEBRUARY 2008

  • Yield: Makes 4 cups
  • Cook time:22 Minutes
  • Prep time:15 Minutes

Ingredients

  • 8 bacon slices
  • 1 (16-oz.) package frozen mixed greens, thawed and drained
  • 1/2 medium-size sweet onion, chopped
  • 1 teaspoon minced garlic
  • 1 1/2 cups frozen corn, thawed
  • 1 serrano chile pepper, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons cider vinegar
  • Pork rinds
  • Sweet potato chips
  • Hot sauce

Preparation

1. Cook bacon in a large skillet over medium-high heat 7 to 9 minutes or until crisp; remove bacon, and drain on paper towels, reserving 2 Tbsp. drippings in skillet. Crumble bacon.

2. Sauté greens, onion, and garlic in hot drippings 7 to 10 minutes or until tender. Stir in corn and next 3 ingredients, and cook 3 minutes or until thoroughly heated. Remove from heat, and stir in vinegar. Sprinkle with bacon. Serve warm with pork rinds, sweet potato chips, and hot sauce.

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Bacon-and-Greens Salsa recipe

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