- 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 milk
- 1/2 teaspoon salt
- 1 egg yolk, beaten
- 1/3 cup cider vinegar
- Hot mashed potatoes
- In a 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 skillet, cook bacon until crisp. Remove with a slotted spoon to paper towels to drain. Discard drippings. Combine flour and sugar; stir in milk, salt and remaining water until smooth. Pour into skillet and bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of the hot mixture into egg yolk; return all to pan. Bring to a gentle boil; cook and stir for 2 minutes. Add vinegar, greens and bacon; heat through. Serve over mashed potatoes. Yield: 4 servings.
Reviews forWilted Greens Over Potatoes
"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 ......."
"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."