Nature’s Bounty – Dandelion Greens
Slightly bitter dandelion leaves, softened and set off by crisp savory bacon. Traditionally considered a Spring Tonic, and refreshing after the winter.
Ingredients
- 1 bunch dandelion leaves
- 2 slices bacon
- 1 small onion
Instructions
- Cut stems off dandelion leaves. Shred the leaves, then wash and dry them.
- Cook the bacon over low heat until fat is rendered out, and the meat is crisp. Remove bacon to a paper towel lined plate to drain.
- Put the dandelion leaves in the pan, and toss well in the bacon fat. Cook for about 5 minutes, until softened.
- To serve, crumble the reserved bacon over the greens.