A Meal With Dandelion Greens

by Phyllis
(Annapolis Valley)

Dandelion Greens and Ham

This is a recipe my grandmother used to make every spring, or early summer.

This is great to use as a second meal with the ham left on a bone after main meal.

Pick or dig up clumps of dandelion greens off your lawn. Make sure you get them before they go to blossom as they become bitter tasting once they do.

Cut off any roots and remove any grass etc. Wash really well in cold water.

Put the ham bone in a large pot of water and bring to a boil. Add the dandelion greens and boil 20 - 25 minutes.

Great to be served with mashed potatoes or with the Stuffed Potato Recipe below. Some people like to serve the greens with butter or vinegar.

Stuffed Baked Potatoes

We usually make these to go with our dandelion greens and ham, but it is good with almost anything.

Use medium size potatoes and wash and clean them good. Grease them on the outside and wrap them in tinfoil. Bake in oven for at least and hour or until potato is soft right through.

Remove from oven, careful as they will be hot. Cut a cross on the top of the potato and squeeze lightly with the tin foil still on to remove the potato from the skin. Carefully scrape all the potato you can out of the shell.

Put in bowl and add 1 tbsp margarine, 1 tbsp sour cream (some use coffee cream), ¼ cup cheese whiz and salt and pepper to taste. Whip until light and fluffy and then re-stuff potato shells, heaping it in. Glaze the top with coffee cream.

Place on cookie sheet, open end up and return to oven. Finish cooking in 400 F oven for 15 – 20 minutes until browned up.

I have never had dandelion greens before but I like other types of greens - beat greens, marsh greens etc. I will have to try this. Thanks Phyllis for sharing these with us.

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