Flavored with Bacon

COLLARD SALAD WITH WARM BACON VINAIGRETTE

Makes 4 servings

½ cup apple cider vinegar
1 tablespoon sugar
2½ teaspoons kosher salt, divided
1 large red onion, thinly sliced
1 tablespoon extra-virgin olive oil
3 slices thick-cut bacon, cut into ¼-inch pieces
2½ tablespoons sherry vinegar
1 tablespoon whole-grain mustard
1 teaspoon chopped fresh thyme
5 cups chopped collard greens
1 Fuji apple, cored and thinly sliced
½ cup chopped pecans
½ teaspoon ground black pepper

1. In a small saucepan, bring apple cider vinegar, sugar, and 1½ teaspoons salt to a boil over medium-high heat. Remove from heat; stir in onion. Let stand at room temperature for 1 hour. Cover and refrigerate for up to 2 weeks.

2. In a medium skillet, heat oil over medium-high heat. Add bacon; cook until crisp, about 5 minutes. Remove from heat, and stir in sherry vinegar, mustard, and thyme until combined.

3. In a large bowl, toss together collard greens, apple, pecans, pepper, ¾ cup pickled red onions, warm vinaigrette, and remaining 1 teaspoon salt. Serve immediately. Reserve remaining onion for another use.

BACON AND PIMIENTO CHEESE STUFFED JALAPEÑOS

Makes 12

1 (4-ounce) jar diced pimientos, drained
2 ounces cream cheese, softened
1 tablespoon mayonnaise
1 cup shredded sharp Cheddar cheese
¾ teaspoon kosher salt, divided
¼ teaspoon ground black pepper
⅛ teaspoon garlic powder
2 teaspoons canola oil
6 medium jalapeño peppers, halved lengthwise
4 slices bacon, cooked and crumbled
2 tablespoons chopped green onion

1. Preheat oven to 375°.

2. In a medium bowl, stir together pimientos, cream cheese, and mayonnaise until well combined. Add Cheddar, ½ teaspoon salt, black pepper, and garlic powder.

3. In a 10-inch cast-iron skillet, heat oil over medium heat. Add jalapeño, cut side down. Cook until edges are lightly browned, about 2 minutes. Remove from heat. Turn jalapeño over; sprinkle with remaining ¼ teaspoon salt. Spoon about 1 tablespoon cheese mixture into each jalapeño half.

4. Bake until peppers are tender and cheese is melted, about 15 minutes. Remove from oven; sprinkle with bacon and green onion.

BACON-BRAISED BLACK-EYED PEAS

Makes 10 servings

1 pound thick-cut bacon, chopped
1 large yellow onion, chopped
3 pounds shelled fresh or frozen black-eyed peas
6 cups low-sodium