12 bacon strips, diced
3 large bunches curly endive
4 quarts water
2-1/4 teaspoons salt
2 to 3 tablespoons cider vinegar
3 tablespoons finely chopped onion
1/4 teaspoon pepper
Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons of drippings. Cut or tear endive from center stalk; discard stalks.
In a large saucepan or Dutch oven, bring water and 1-1/2 teaspoons salt to a boil. Add endive; cover and cook until wilted, 3 minutes. Drain. Stir in the bacon, vinegar, onion, pepper, reserved drippings and remaining 3/4 teaspoon salt.
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The Kissel-Kestner Family Cookbook
Non-FictionA cookbook full of generations of recipes from grandmothers, aunts, parents, and extended family. These recipes have been around for a long time and some of them are brand new. I'm on the journey to learn how to cook most of my family's history of r...
