What’s better than cooking with real butter? Cooking with bacon grease!
Growing up a southern girl, bacon grease was used a lot in my house. My mother kept a mason jar of it in the fridge and every Sunday after breakfast, I’d watch her drain the liquid gold into the jar for later use.
In the summer months we would use it to pour over our fresh lettuce and onions we had plucked from the garden earlier that day. First, we would heat it on the stove until it started to pop a bit. Next, we would drizzle it over a huge heap of fresh greens and chopped green onions. The hot temperature of the grease caused the lettuce to wilt a bit (we call this killing it with grease.) Finally, we’d sprinkle the entire dish with salt and devour it.
Although I try to limit my bacon consumption to a minimum these days, I still love the taste of the dreamy smoked meat and the grease it leaves behind while cooking. Let’s face it, bacon makes anything taste great. My husband says you could put it between two pieces of cardboard and it would still taste amazing.
There are multiple uses for cooking with bacon grease; and if you’ve never tried them, I’d highly recommend it. One of my favorite uses is seasoning fresh green beans while they are cooking. Try adding it to fried cabbage, mustard greens, or in place of oil for soups and sauces. I love using it to make my homemade bacon vinaigrette. It’s great over spinach or any other salad for that matter. The sweet taste pairs really well with my kale and arugula salad recipe I’ve posted below. Yummy! Yummy!
- SALAD INGREDENTS
- 8 ounces of kale. washed with stems removed
- 2 cups baby arugula
- 2 cups red seedless grapes- whole
- ½ of a honey crisp apple cored and thinly sliced
- ½ cup shredded parmesan cheese
- BACON VINAIGRETTE
- 8 thick cut slices of bacon
- 1 tablespoon of olive oil
- ½ cup diced yellow onion
- ¼ tsp minced garlic (1/2 clove)
- ½ cup seasoned rice wine vinegar
- 1 tablespoon brown spicy mustard
- 2 tablespoons brown sugar
- ¼ teaspoon of salt
- pinch of pepper
- Toss kale, arugula, grapes, apples and cheese in large bowl
- Fry bacon, set both cooked bacon and grease to the side
- In a small pot statue diced onion on low heat, in 1 tablespoon of olive oil, until tender
- Add garlic and cook for 1 minute
- Whisk in vinegar, brown sugar, mustard salt and pepper and let simmer 5 minutes
- Add bacon grease to mix and simmer another 5 minutes on low to medium heat
- Pour hot grease over salad mix
- Garnish with crumbled bacon