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Wilted Greens Over Potatoes Recipe

Wilted Greens Over Potatoes Recipe

This recipe is representative of my Pennsylvania Dutch heritage. I remember not liking this dish as a child, but I've become fond of it over the years. —Bonnie Black, Sligo, Pennsylvania
TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings

Ingredients

  • 4 cups packed fresh spinach, dandelion, collard, mustard, beet or turnip greens
  • 2 cups plus 2 tablespoons water, divided
  • 5 thick-sliced bacon strips, diced
  • 4 teaspoons all-purpose flour
  • 1 tablespoon sugar
  • 1 cup 2% milk
  • 1/2 teaspoon salt
  • 1 egg yolk, lightly beaten
  • 1/3 cup cider vinegar
  • Hot mashed potatoes

Directions

  • 1. In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside.
  • 2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings.
  • 3. In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened.
  • 4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes. Yield: 4 servings.

Nutritional Facts

1 each: 241 calories, 20g fat (8g saturated fat), 80mg cholesterol, 557mg sodium, 10g carbohydrate (7g sugars, 1g fiber), 6g protein.

Reviews for Wilted Greens Over Potatoes

Sort By :
MY REVIEW
kitzer User ID: 4188178 73365
Reviewed Feb. 23, 2013

"Dang -- This isn't the one either!! I've been searching for over 50 years for what I vividly remember 'shoveling into my mouth'

when visiting Gramma and Gramps up until the late 1950's!!
So -- the search continues ......."

MY REVIEW
Izzk User ID: 6623209 69245
Reviewed Apr. 1, 2012

"Thanks for reminding of this cherished childhood favorite from my early Amish upbringing near Goshen, IN. The chilled version is also excellent over mashed pototoes. It is reminiscent of a cucumber salad, but made with dandelion or the the other greens you suggest. It is made similarly and allowed to wilt covered in the fridge for several hours (made in the morning) and served over hot mashed potatoes for supper. Yum on both these."

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