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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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    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

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

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