Servings:4
In this quick side dish, the chayote remains crisp and juicy, even as it takes on the rich flavors of garlic and bacon. A hit of lemon juice at the end lends brightness.
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- 3 slices bacon (about 2 oz.), cut into 1/2-inch pieces
- 1-1/2 lb. chayote (about 2 large), peeled, quartered lengthwise, seeded, and sliced crosswise 1/4 inch thick
- 1 medium sweet onion (about 8 oz.), thinly sliced into half-moons
- 3 medium cloves garlic, pressed or minced
- 2 Tbs. dry white wine
- 1/2 tsp. finely chopped fresh rosemary
- 1/2 tsp. finely chopped fresh thyme
- 1 to 2 tsp. fresh lemon juice
- Kosher salt and freshly ground black pepper
Nutritional Information
- Calories (kcal) : 80
- Fat Calories (kcal): 20
- Fat (g): 2.5
- Saturated Fat (g): 0.5
- Polyunsaturated Fat (g): 0
- Monounsaturated Fat (g): 1
- Cholesterol (mg): 5
- Sodium (mg): 260
- Carbohydrates (g): 11
- Fiber (g): 3
- Protein (g): 4
Preparation
- In a 12-inch skillet, cook the bacon over medium heat until crisp, about 5 minutes. Transfer with a slotted spoon to a paper-towel-lined plate.
- Add the chayote, onion, and garlic to the bacon fat in the skillet and toss to coat. Cook, covered, stirring occasionally, until the chayote and onion begin to brown slightly, about 10 minutes.
- Add the wine, rosemary, and thyme; continue to cook, covered, stirring occasionally, until the chayote is tender, about 8 minutes more.
- Remove from the heat, stir in the bacon, and season to taste with the lemon juice, salt, and pepper. Serve.
Serve with sautéed pork chops or chicken.
Ingredient Spotlight
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IN THIS RECIPEBacon
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IN THIS RECIPEChayote
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IN THIS RECIPEOnions
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FEATUREDShishito Peppers
Reviews
Rate or Review
Reviews (1 review)
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DiamondDiva| 02/09/2021I followed the recipe and although I like the chayote a little bit more browned for my taste it came out well. A good replacement for not being able to eat potatoes.
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