Killed Lettuce and Onion
Killed Lettuce and Onion captures the Appalachian tradition of tossing tender leaf lettuce with hot bacon drippings and just-softened green onions for a warm, lightly wilted bite. The contrast of smoky bacon crunch with sweet, mild onions makes it a standout side for spring dinners or hearty country meals.
- Prep10 mins
- Cook15 mins
- Serves4
- DifficultyEasy
- 1
In a large skillet over medium-high heat, cook the bacon, turning now and then, until evenly browned and crisp, about 10 minutes. Drain on paper towels, crumble it, and set aside.
- 2
Add the green onions to the bacon grease; cook and stir until the onions are as tender as you like, about 1 minute. Pour the onions and bacon grease over the lettuce and toss gently. Sprinkle with the crumbled bacon and serve.
- Calories 75.62 kcal Low Source
- Protein 5.91 g Moderate
- Carbs 8.14 g Moderate
- Total Fat 2.16 g Low Source
- Saturated Fat 0.81 g Low Source
- Trans Fat 0.0 g Low Source
- Cholesterol 5.41 mg Low Source
- Sodium 211.48 mg Moderate
- Fiber 3.77 g Moderate
- Sugar 0.0 g Low Source
- Added Sugar 0.0 g Low Source
- Calcium 109.44 mg Low Source
- Iron 8.06 mg Good Source
- Potassium 19.74 mg Low Source
- Vitamin A 3176.55 mcg_rae Good Source
- Vitamin C 42.3 mg Good Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Onions 🧅