- 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. 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."