Growing up in the North Carolina mountains, everyone knew what killed lettuce was and how to fix it. This is my mom's recipe, and it is very simple and basic. In the south it is usually served with pinto beans and cornbread.
I grew up with a different version of this recipe and we still enjoy it. First of all it's much easier to cut the bacon into small pieces before you fry it. It takes less time and cooks evenly. I don't toss my onions in the bacon grease, just sprinkle them over the salad before adding the hot dressing. I only use about 2 Tbsp. of the bacon fat and add about 1/4 apple cider vinegar, ground black pepper and sugar (to taste, we like it pretty sweet). Heat until the sugar dissolves in the vinegar and bacon fat. Pour hot mixture over the greens and enjoy. It's less fat and gives it a little bite from the vinegar although it does add sugar to the mix. It's delicious.
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Similar to a brussel sprout recipe I found on here a while back but this is just bland. It got considerably better with the addition of salt, pepper & hot sauce.
Read MoreI grew up with a different version of this recipe and we still enjoy it. First of all it's much easier to cut the bacon into small pieces before you fry it. It takes less time and cooks evenly. I don't toss my onions in the bacon grease, just sprinkle them over the salad before adding the hot dressing. I only use about 2 Tbsp. of the bacon fat and add about 1/4 apple cider vinegar, ground black pepper and sugar (to taste, we like it pretty sweet). Heat until the sugar dissolves in the vinegar and bacon fat. Pour hot mixture over the greens and enjoy. It's less fat and gives it a little bite from the vinegar although it does add sugar to the mix. It's delicious.
Similar to a brussel sprout recipe I found on here a while back but this is just bland. It got considerably better with the addition of salt, pepper & hot sauce.
I'm from WV and we also called it killed lettuce, it must be a regional thing, lol...it's wonderful with Pinto beans, cornbread and fried potatoes.....
I grew up in Southern Missouri where we always ate "Wilted" lettuce...had the same ingredients, but you heat the bacon grease to a very hot temperature in the skillet and add about 1/4 cup water with a little sugar and some vinegar to the hot grease, then pour over the lettuce and onion. The liquid makes it more like a hot bacon salad dressing! Yummy!
I also grew up eating this. Many people hear how its made and cringe.....then they try it and love it. It is my favorite side ever!!!
I'm from eastern Kentucky and this is exactly how my mom always made this, the only difference is we called it wilted greens, I'm gonna make this for my wife tonight she has never had it so she is in for a treat!
I have made this recipe, but used dandelion greens in the spring before the flower blooms. After the flower blooms, the greens are bitter. I got go to the country where there are no dogs and look for the greens.
I grew up in Tenn and my grandmother made this all the time. We ate ours with white bread. You definitely have to add salt and pepper. I just cut up the bacon, fry it, and pour directly over the lettuce and onions. Its so good.
We only have salads in summer with some meet. This is fabulous with avo and blue cheese. (I use beacon bits)
This is a summer favorite of my family. We all anxiously await the fresh lettuce from the garden to make this once a year treat. I make it a little differently, I don't cook the onion, and only add enough hot grease to lightly coat the lettuce (about 2 tablespoons). I also add a fair amount of salt, my friends, neighbors and family LOVE this!
I also make this salad with the addition of thinly sliced radishes. It was always a spring time "look forward to" salad with fresh, tender green onions, radishes, leaf lettuce and some years we even had our own home grown bacon! Waaaaayy popular long before oil/vinegar became a diet staple.We also called it "wilted lettuce", my parents were originally from Oklahoma where my mother grew up eating "onion sandwiches" which are basically bread with butter on it, green onion (as many as you like, mom had 2 or 3 not cut, per sandwich) and some radish slices. roll up and enjoy.
I am so happy to see this recipe. I haven't made this in years and had forgotten about it. I'll never forget the look on my new husband's face (back in the 60's) when I told him what I was cooking for dinner. He ended up loving it and requesting it often. I was taught to use leaf lettuce and added just a little vinegar to the dressing along with salt and pepper. Guess what I'm fixing tonight???
My Mom called it "Wilted Lettuce" also. The only difference in the recipe she made was adding a little vinegar just before pouring it on the lettuce. Yum!
After some tweaking, this recipe turned out great! It's the kind of thing that is made from tradition, so everyone has their individual likes. My family called this wilted lettuce (Arkansas). I made it as my mother did. I put the lettuce in a bowl and added raw green onion and a little bit of raw radish, cooked the bacon and let it drain. With the bacon fat still in the pan I added some apple cider vinegar and a little sugar, and got that real hot. I poured it over the lettuce and stuff, covered the bowl with the pan (upside down on the bowl), and let it sit a minute. Afterwards, I added the crumpled up bacon and stirred. It ends up being kind of sweet and sour. Mom and I used to make a meal out of this - we didn't need anything else. I've wanted to make this for a long time, but didn't remember how until I saw your recipe, and I thank you for that...
Try it with Romaine lettuce that you have wilted on the bbq a little first.It has more body to it.
I always thought it was called wilted lettuce. I have had this myself and is very good.
Growing up we just called it lettuce and onions. Also, we always added vinegar, I can't imagine eating it without.
Very good basic recipe for this old fashion favorite! I recommend this recipe for the beginner to an expert!
