big bowl of freshly picked greens, washed and torn (SEE NOTE)
1 medium red onion, diced
5 slices bacon
3 eggs, beaten
1/3 cup plus 2 tablespoons cider vinegar
1/2 cup sugar
Add onions to greens in bowl, toss. In skillet, saute bacon until crisp. Drain off most of the bacon grease (leave about 2 tablespoons). In small bowl, blend eggs, vinegar and sugar with wire whisk. Pour egg mixture into pan with bacon and return to heat (medium-low) whisking constantly (you don’t want scrambled eggs) until mixture thickens considerably. Serve very warm over greens.
NOTE: Dandelion greens picked before the plant flowers are best. A nice mixture is 2/3 dandelion greens, 1/3 curly dock, and 1/3 garlic mustard. You can substitute or add spinach and endive.
bacon recipe courtesy of: Saimi Bergmann, Canton Rep.com, 500 Market Avenue South, Canton, Ohio 44702, April 19, 2010 | Chuck Hass, Canal Fulton, Ohio