My dad makes the best wilted lettuce ever, using the standard ingredients: lettuce, green onion, salt, pepper, apple cider vinegar, water and….uh oh…bacon grease.
My plan for lunch yesterday was simple: reheat leftover lentils and serve them over a pressure cooked sweet potato. Wait, what? Yep, instead of baking a potato for 45 minutes or nuking one in the microwave for 5 – 7 minutes I now place one in a steam basket in the pressure cooker and cook at high pressure for 18 minutes, followed by a natural release.
Anyway…
I realized the lunch was lacking greens so I grabbed a head of red leaf lettuce out of the crisper. I heated a bit of olive oil (about a teaspoon) on medium-high in a skillet. I added a few onions slices (sliced in half-moons, 1/4 to 1/2 cup) and a pinch of sugar. Once the onions soaked up the oil I added the whole lettuce leaves and poured about 1/4 cup of rice vinegar over the lettuce. I quickly tossed the lettuce with tongs, covered, and cooked for about 2 minutes on medium heat. I removed the skillet from the heat, still covered, to sit for another or minute or two. That’s it!
I served the potato and lentils over the wilted lettuce and topped it off with a dollop of vegan sour cream.
This big meal delivered!
Next time I make my vegan wilted lettuce, however, I’m going to swap out the olive oil for this. Are you ready? VEGAN BACON GREASE (yes, I’m yelling).
Magic Vegan Bacon Grease, described by my friends at Nooch as “Mostly just smoky, peppery and delicious coconut oil,” is on my list of things to find, ASAP (or perhaps Josh can bring me a jar to buy at the next Colorado Springs Vegan Pop-Up Market?). Hmm…
