Holly Hill Inn’s Bacon Jam

Makes about 1 cup

1/2 lb. good-quality bacon, diced
3/4 cups diced onion
2 T bourbon
1/2 cup apple cider vinegar
1/2 cup brown sugar
2 T. whole-grain mustard

Cook bacon in a cast-iron skillet over medium-high heat until a good amount of fat has rendered and bacon just starts to turn golden, about 4-5 minutes.
Add diced onion, turn the heat down to low, and cook together until onion is tender
Add bourbon, vinegar, brown sugar, and mustard.
Simmer until thickened, about 10 minutes.
Refrigerate until ready to use.

(Kil’t Greens with Bacon Jam)

2 lbs. mixed young greens such as mustard, chard, kale and spinach
1/4 cup bacon jam
Kosher salt and freshly ground black pepper to taste
option garnishes: hot pepper vinegar, red onion, sliced boiled egg

Submerge greens in standing water, remove any large stems, and rip leaves into bite-size pieces if necessary.
Heat a large cast-iron skillet over medium-high, add bacon jam, and melt.
Add greens, turn heat to high, and toss until wilted. Season with salt and pepper. Garnish as desired and serve immediately.


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