Kilt Lettuce
Updated Dec. 11, 2024
- Total Time
- 20 minutes
- Prep Time
- 5 minutes
- Cook Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound slab bacon, thickly sliced and then cut into ½-inch pieces, or 5 thick-cut slices bacon, cut into ½-inch pieces
- 1small yellow onion, halved and cut into ¼-inch slices
- ¼cup apple cider vinegar
- 1tablespoon honey
- 1head iceberg lettuce (preferably a few days old or left on the counter for a day), coarsely chopped
- Salt and black pepper
Nutritional analysis per serving (4 servings)
269 calories; 21 grams fat; 7 grams saturated fat; 0 grams trans fat; 9 grams monounsaturated fat; 3 grams polyunsaturated fat; 10 grams carbohydrates; 2 grams dietary fiber; 8 grams sugars; 9 grams protein; 526 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large, high-sided stainless steel skillet or Dutch oven, cook the bacon over medium heat until golden brown, about 10 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
- Step 2
Add the onion to the pan and cook, stirring occasionally, until soft and translucent, 3 to 5 minutes. Carefully and slowly pour in the vinegar, scraping to release any browned bits from the bottom of the pan. Stir in the honey. Bring to a rolling boil and cook for 30 seconds.
- Step 3
Stir in the bacon, remove the pan from the heat and add the lettuce. Let stand for 3 to 4 minutes to wilt, then toss to coat (some of the lettuce will retain its “bite”). Season to taste with salt and pepper and serve.
Private Notes
Comments
I have eaten kilt lettuce all my life but never from old lettuce. Living in the North Carolina mountains we highly anticipated those first leaves of fresh lettuce in the spring. We cut up spring onions with the lettuce and killed it with bacon grease or more likely fatback grease but never with store bought iceberg lettuce. Sometimes we could find wild branch lettuce which worked very well.
Romaine? Should be leaf lettuce straight from the garden. Wilted lettuce salad - first taste of spring in East Tennessee. Or killed salad, kilt is what bagpipers wear! Anyhow, always a favorite.
Kilt lettuce is made from fresh lettuce, straight from the garden. It is wilted by the hot bacon grease. Not from old wilted lettuce.
followed the recipe to a T and it was so gross lol
In Northern Ohio we used endive. Delish.
This recipe seems more like the wilted lettuce side dish I grew up with than the more recognizable wilted lettuce salad, where warm bacon vinaigrette is poured over fresh greens (leaf lettuce or spinach), then served immediately. We ate wilted lettuce as a cooked side dish (like fried cabbage or stewed tomatoes). The chopped lettuce is cooked (wilted) for 4-5 minutes in the pan with hot bacon grease/vinegar, so you need a lettuce with some backbone, like iceberg, or you'll just get a mushy mess.
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