the left's answer to bacon

Perhaps I am a bit slow, but I've just discovered for myself the joys of brown butter, or beurre noisette if you're one of those people. It is pure bliss. I might even say it is a better flavor enhancer than bacon, although I am admittedly biased against smoky flavors and in favor of caramelly sweet fat stuff. And brown butter is approximately as easy to make as it is to hack off a slice of bacon from the packet in the freezer.

All you have to do is plunk a stick of butter in a small saucepan over medium-low heat for about ten minutes. When it melts and simmers long enough to turn a medium to dark amber color, pour it through a thickness of paper towel over a strainer into a jar. Then bring the jar to your lips and take a long luxurious pull. Just kidding, you can just smell it. Mmmmmm!

I used this to dress some nasty bitter sauteed greens and they turned into nasty bitter greens coated with ambrosia. It was awesome, they were fabulous, yum, the end.