Dandelion with Hot Bacon Dressing Know your herbs and spices
Many of us spend a lot of time trying to get dandelions out of your yards and gardens. If you know me, you know I’m one of THOSE people. You know the kind of people that use organic methods to get rid of weeds.
When it comes to these weeds, I say, “If you can’t beat ’em. Eat ’em.”
Dandelions are high in vitamins A, B and C as well as iron, zinc and potassium. These plants also have a diuretic quality which helps the body get rid of excess fluid.
Remember that this plant is a bitter green and needs an acid and salty component to balance the flavor.
5 Tips for Using Dandelion
• Choose baby greens with unopened buds over more mature plants.
• All parts of the dandelion are edible. Greens go great in soups and salads.
• Use the ground root as a coffee substitute as you would chicory.
• Dandelion Wine is made with the flower petals you will find a recipe here .
• Like any herb, pick greens in the morning for the most flavor.
Our Easter table would not be complete without a serving dish full of dandelion greens with hot bacon dressing.
Dandelion with Hot Bacon Dressing
- 3 cups of dandelion greens washed and drained
- 4 thick slices of bacon cut into pieces
- 1/4 cup butter
- 1/2 cup cream
- 2 eggs, beaten
- 1 Tablespoon sugar
- 1/4 cup cider vinegar
- Salt and pepper to taste
Fry bacon in a medium-sized skillet over medium-high heat until crisp.
Remove bacon pieces, set aside. Reduce heat to low. Add cream and butter. Slowly heat to warm.
In a separate bowl, combine egg, vinegar, sugar, salt and pepper. Add a little at a time, stirring constantly into the butter cream mixture. Increase heat and cook until thickened.
Add cooked bacon, stir. Pour over dandelion and serve immediately.