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Total Time
23mins
Prep 20 mins
Cook 3 mins

An old recipe from the South. Great in the Spring when they just pop up all over the place. Nice and young!

Ingredients Nutrition

Directions

  1. Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
  2. Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
  3. Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
  4. Cover and cook the greens for about 3 minutes, until just hot and wilted.
  5. Transfer to a warm vegetable dish and crumble bacon all over the top.
Most Helpful

5 5

My M-I-L used to make this, and sauteed an onion first, so I did it that way. And used equal amounts of sugar and vinegar. Hard part is cutting and cleaning all the dangelions! thanx for the reminder. Not sure I would add the dry mustard next time.