Ingredients:
3 -4 quarts dandelion greens
8 slices bacon
1 teaspoon dry mustard
2 tablespoons sugar
6 tablespoons cider vinegar
1 teaspoon salt
1/4 teaspoon cracked pepper
Directions:
Washing the greens very carefully, discarding the roots and tough stems. Dry between two towels. Tear the greens into small pieces.
Fry the bacon in a large skillet until the bacon is very crisp. Remove bacon to paper towel.
Add the mustard, sugar, vinegar, salt and pepper to the fat in the pan. Bring to boil and put in dry greens.
Cover and cook the greens for about 3 minutes, until just hot and wilted.
Transfer to a warm vegetable dish and crumble bacon all over the top.
Servings: 6-8
Time preparation: 20 min.
Time total: 23 min.