I made this recipe (Swiss Chard Bacon Saute with Pasta) from Food 52 and it was absolutely delicious:
However, the recipe directs you to discard the bacon grease after you've fried the bacon, then to melt some butter, and to saute the onion and garlic in the butter.
My question is why? I LOVE onions and garlic sauteed in bacon fat. Don't get me wrong, I love butter too, but for sauteing onions and garlic, nothing--IMHO---beats bacon fat. Is there a reason we are directed to pour off the bacon fat and use butter?