Barbe-de-capucin Au Lard
Ingredients
Directions
In a skillet, cook the bacon over medium heat until it is nearly melted.
Add the barbe-de-capucin leaves to the skillet.
Cover the skillet and let it cook on low heat for about 20 minutes.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fatty bacon
- Melts to supply fat that cooks and flavours the greens and adds savoury, smoky aroma.
- Barbe-de-capucin leaves
- Wilt during cooking, becoming tender while absorbing the rendered bacon fat and its flavour.
The step that matters
Covering and cooking on low heat. Low heat with a lid lets the leaves soften gently and release moisture, so they become tender rather than scorched or dry. Too much heat can burn the rendered fat and bitter leaves before they soften.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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