Prep 20 mins
Cook 45 mins
We used to go picking dandelions in the spring (May), using a V-shaped blade tool with a long handle on it... We just dug into the roots of the dandelions, and lifted down on the handle, and it cut the dandelion at the top of the root. Before the dandelions bloom is the best time to pick them, as they are sweeter.
- 3 lbs dandelion greens (or 2 lg. brown bags full)
- 1 piece salt pork, 1 3-inch piece, cut into slices
- 1 teaspoon salt
- butter, as much as you like
- cider vinegar, as much as you like
- salt and pepper, to taste
- Pick 2 lg. brown bags full of dandelions, or buy 3 lbs., as they shrink a lot during cooking.
- Wash dandelions well 2-3 times in changes of water, to remove bugs and dirt. Inspect leaves and stems as you go, to make sure they.
- arent wilted or rotted or anything, and break off any that are.
- Add about 6" of water to a lg. pot.
- Add cut up pieces of salt pork into the water.
- Once washed well, add the greens to the pot.
- Add 1 teaspoons salt. on top of the greens.
- Cook on high until water comes to a boil, then turn down to medium heat.
- Let greens cook, until reduced, and tender.
- Make sure salt pork is cooked through, at least 45-50 minutes.
- Drain well, and serve with butter, vinegar, salt, and pepper.
- Note: Preparation time varies, depending on how dirty the dandelions are and how well you clean them.
I cooked some fresh peeled potatoes in with these greens, and had with Recipe #49786 for one heck of a tasty meal. We love dandelions and always look forward to having our fill while they are in the stores in the late spring and early summer. I blanched and froze some dandelions this year to have enough for the rest of the year we love them so much. Awesome recipe right here!