Dandelion Greens Wilted Salad

Dandelion Greens, Take II

Dandelion Greens, Take II

Serves 2
Prep time 15 minutes
Cook time 20 minutes
Total time 35 minutes
Allergy Egg
Meal type Side Dish
Misc Serve Cold


  • 1 bunch Dandelion Greens (Organic)
  • 3-5 pieces Bacon
  • 1 1/2 cup water
  • 2 tablespoons flour
  • 5 tablespoons sugar
  • 1 teaspoon dry mustard (optional)
  • 5 tablespoons Balsamic Vinegar
  • dash black pepper
  • 1 egg (hard boiled)


1. Wash greens in large bowl of water and pick out grass stems, buds, thick stems, other debris. Drain in strainer. Wash again. Drain. Wash again. Drain. Wash again. Drain
2. Fry bacon strips to crisp, drain on paper towel. Pour off all but about 3 T bacon grease in pan.
3. Put greens in large pot, cover with water and bring to a boil. Let boil 3-5 minutes. Drain.
4. Bring fresh water to boil in same pot and drop in greens. Boil for 1-2 minutes. Drain thoroughly on towel or in salad spinner.
5. Put flour, sugar, mustard and pepper in small dish and mix.
6. Stir dry ingredients into hot bacon grease until smooth.
7. Add water and vinegar and continue to stir to keep smooth.
8. Put greens in serving dish and pour sauce over them.
9. Garnish with pieces of crisp bacon and chopped or sliced hard cooked egg.
10. Good cold the next day, too.


Unfortunately, we can't generally just go out and pick dandelions along the road or even in our front lawn any more for fear of chemical sprays. Be sure you are getting organic dandelion greens.

I'm not kidding about repeated washings and picking over of the greens. After washing three times and boiling twice I STILL found grass blades and a dandelion bud. Don't rush the process.

Don't worry if you taste a leaf after boiling and it still tastes bitter. The sauce is going to cure that. PLUS I discovered that more of the bitterness dissipated after leaving the leftovers in the refrigerator for a day, so if you are very sensitive to bitter taste, you may want to refrigerate and eat this cold instead of hot.

The sauce in the picture is brown because I used Balsamic vinegar. If you use cider vinegar you'll get a lighter sauce.

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