Ingredients
12 bacon strips, diced3 large bunches curly endive4 quarts water2-1/4 teaspoons salt 2 to 3 tablespoons cider vinegar3 tablespoons finely chopped onion1/4 teaspoon pepper
Preparation
Cook bacon until crisp; remove with a slotted spoon to paper towels to drain. Reserve 3 tablespoons 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.
