Boiled Dandelion Greens with Salt Pork
Young dandelion greens boiled with diced salt pork until tender, a frugal early-spring dish from before the garden came in.
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 190 kcal
Equipment
- •Large pot
Nutrition
Per serving, approximate
- Calories
- 190 kcal
- fat
- 14 g
- carbs
- 6 g
- protein
- 9 g
- calories
- 190
Instructions
- 1
Wash the dandelion greens thoroughly in several changes of water to remove grit.
- 2
Fry the salt pork in a large pot over medium heat until it renders some fat and turns lightly golden.
- 3
Add the onion, if using, and cook 2-3 minutes.
- 4
Add the water and bring to a boil.
- 5
Add the dandelion greens, reduce to a simmer, and cook 15-20 minutes until fully tender.
- 6
Season with pepper and a splash of vinegar just before serving.
- 7
Serve hot in bowls with some of the cooking liquid.
Chef's tips
Pick only young dandelion leaves gathered before the plant flowers, and only from areas known to be free of pesticides or road runoff, as older leaves and roadside plants can be bitter or contaminated.
Ingredient substitutions
- salt pork → smoked bacon
Storage
Best eaten fresh; keeps 1 day in the fridge.
Reheating
Reheat gently on the stovetop with a splash of water.
Common mistakes to avoid
- •Using older, bitter, post-flowering greens
- •Picking greens from roadsides or treated lawns
Serving suggestions
Cooked Boiled Dandelion Greens with Salt Pork?
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