|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||2%|
|Total Carbohydrate 2g||1%|
|Dietary Fiber 1g||3%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This killed lettuce is an authentic mountain recipe. See the notes below the recipe for detailed instructions. You can use watercress, spinach, lettuce, or arugula in the recipe.
- 1 package lettuce (or spinach, or salad greens. See notes below)
- 1 small onion (thinly sliced)
- 2 to 3 tablespoons bacon drippings
- Optional: Diced cooked bacon
- Optional: Crushed red pepper flakes
- Optional: Texas Pete hot sauce
Gather the ingredients.
Wash greens thoroughly. Set aside in a colander to drain, then pat dry with toweling; put them in a serving bowl.
Put the sliced onion and bacon drippings in a small skillet. Place the skillet over medium heat and cook the onion until it is softened.
Pour the onions and hot bacon grease over the greens; toss to coat the greens thoroughly.
Add cooked diced bacon, crushed red pepper flakes, or Texas Pete, as desired.
Serve and enjoy!
- Lettuce/greens will wilt, thus the ‘killed' effect. In the Appalachian Mountains, the lettuce of preference for this is branch lettuce (watercress, which grows wild in North-facing creek beds in early spring). Any sturdy green will work, I have had good success with arugula and butter crunch lettuce, also spinach greens.
- A traditional mountain supper would be lettuce, pintos, fried potatoes, corn bread, biscuits, chow-chow, and buttermilk.
- You can add chopped bacon, or crushed red pepper or a dash of Texas Pete, to make it lively.
- I have used Italian dressing in place of the grease. It tastes quite a bit different, but it's very good. My grandmother used to keep a grease pot on the back of her stove, where she would save any leftover bacon drippings for cooking with, so as not to waste.