- 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
- 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.