It’s all in the hot bacon dressing.

Killed lettuce is a traditional springtime Appalachian dish.

The flavors should be balanced, but bold.

Southern Living Killed Lettuce one serving on a plate with a fork and napkin beside

Credit:Caitlin Bensel; Food Stylist: Torie Cox

When served, the greens should hit a sweet spot between raw and barely cooked.

Hotskillet cornbreadandcreamed potatoesare the perfect accompaniments to Killed Lettuce.

Ideally the leaves are so small that they are bite-size, but tear any large leaves into smaller pieces.

Southern Living Killed Lettuce ingredients

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Place the lettuce and onions in a large, heatproof serving bowl.

There should be at least 3 tablespoons of fat left in the skillet.

Bring the mixture to a boil.

Southern Living Killed Lettuce lettuce in a heat proof bowl

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Finish the lettuce:

Drizzle the hot dressing over the lettuce and onions.

Toss with tongs until all of the leaves are coated and some lightly wilted.

Taste for salt, although if the bacon is well-seasoned, you won’t need any.

Southern Living Killed Lettuce cooking the bacon in the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Serve immediatelythis won’t keep.

Southern Living Killed Lettuce adding the bacon to the bowl

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Killed Lettuce making the dressing in the skillet

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Killed Lettuce drizzling the dressing over the lettuce

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Killed Lettuce tossing the salad

Credit:Caitlin Bensel; Food Stylist: Torie Cox

Southern Living Killed Lettuce after it has been prepared in the mixing bowl

Credit:Caitlin Bensel; Food Stylist: Torie Cox