Vegetable Bacon Saute Recipes

Steps:

• Microwave beans and carrots in microwaveable bowl on HIGH 5 min.
• Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 1 Tbsp. drippings from skillet.
• Add Worcestershire sauce and butter to reserved drippings; cook 1 min. or until butter is melted, stirring occasionally. Add sugar snap peas, frozen peas and bean mixture; stir. Cook 4 to 5 min. or until vegetables are crisp-tender, stirring frequently. Add half each of the dill and bacon; mix well. Sprinkle with remaining dill and bacon.

Steps:

• In a large saute pan over medium-high heat, add the olive oil and heat. Add the garlic and saute, stirring, for 1 minute. Add the all of the vegetables and cook until just starting to wilt, about 2 minutes. Add the oregano, soy sauce and chicken stock and stir well and cook just until vegetables are wilted, about 3 minutes. Remove from heat and serve.

Steps:

• 1. Heat 1 tablespoon olive oil in heavy skillet. Add the bacon and cook until semi-crispy.
• 2. Add onion and garlic to skillet. Cook until onion is translucent in color.
• 3. Add salt, pepper, and zucchini. Cook until zucchini is fork-tender.
• 4. Add the Worcestershire and mushrooms stirring frequently for 2-3 minutes. Serve immediately.

Steps:

• In a saucepan, add butter and olive oil until melted. Mix in garlic. Cook for 1 minute to flavor oil.
• Add bacon and onions. Cook until onions are transparent.
• Add beet greens. Reduce to low medium heat. Cook until greens are wilted and shiny.
• Optionally add nuts and goat cheese. Cook for an additional 2 minutes.
• I like to make this the same night as my other recipe, https://www.justapinch.com/recipes/dessert/cake/spiced-beet-cake-with-cream-cheese-glaze.html

Steps:

• Place vegetables and water in a 1-qt. microwave-safe dish. Cover and microwave on high for 13-15 minutes or until crisp-tender, stirring once; drain. Stir in the remaining ingredients.

Steps:

• In a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Using a slotted spoon, remove bacon to paper towels. Pour off all but 1 tablespoon drippings., Add carrots and squash to drippings; cook, covered over medium heat 5 minutes. Add poblano pepper and onion; cook until vegetables are tender, about 5 minutes, stirring occasionally. Stir in seasonings. Add tomatoes and kale; cook, covered, until kale is wilted, 2-3 minutes. Top with bacon.

Steps:

• Cook bacon in a large skillet set over medium-high heat until crisp. Use a slotted spoon to remove bacon pieces and drain them on a paper towel-lined plate. Pour off excess grease from the skillet, leaving about 2 tablespoons in the pan.
• Add the garlic and red pepper flakes to the bacon grease and cook over medium-high heat until fragrant, about 1 minute. Add green beans and season with salt and pepper. Cook and stir until beans are tender but still a little crunchy, about 10 minutes. Return bacon to the pan and toss with the beans before serving.