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Wilted Greens Over Potatoes

 Wilted Greens Over Potatoes
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • 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.
  • In a large skillet, cook bacon over medium heat until crisp. Using a
  • slotted spoon, remove to paper towels; drain, discarding drippings.
  • 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.
  • 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.

2 of 2

Wilted Greens Over Potatoes (continued)

Directions (continued)

  • Serve over mashed potatoes.
  • Yield: 4 servings.
Nutritional Facts: 1 serving (1 each) equals 241 calories, 20 g fat (8 g saturated fat), 80 mg cholesterol, 557 mg sodium, 10 g carbohydrate, 1 g fiber, 6 g protein.