Wednesday, September 16, 2015

Wilted Dandelions and Wild Onions (1830)

  • 2 lbs (3 quarts) young and tender dandelion leaves, trimmed of coarse stems, rinsed well in cool water and drained in a colander  
  • 3 scallions, trimmed and sliced thin (include green tops)
  • 4 tbspns bacon drippings
  • 1/4 cup cider vinegar
  • 1/4 tspn salt
  • 1/8 tspn pepper
Melt bacon drippings in a large, heavy kettle over moderate heat.  Add dandelion leaves and scallions, and saute, turning in the drippings, 2 to 3 minutes until lightly glazed.

Add vinegar, salt and pepper. Toss to mix, cover and simmer over low heat, 10 to 15 minutes until dandelion leaves are tender.  Toss again and serve hot.

(Origin - "Recipes from America's Restored Villages" by Jean Anderson, 1975. This recipe was taken from the Harold Warp Pioneer Village in Minden, Nebraska, which charts settlers on the Nebraska prairies from 1830 to mid-20th century.)

More Dandelion Recipes

Dandelion Wine (1934)

Hot Dandelion Dressing with Bacon (1946)

More Recipes from American Historic Villages

Sponge Bread with Olive Oil (1720)

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