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DANDELIONS with GRAVY

The Amish Cook at Home:
Simple Pleasures of Food, Family, and Faith
by Kevin Williams and Lovina Eicher

Dandelions with Gravy
This is another popular way to prepare dandelions among Amish cooks in our community. The gravy is also good over boiled or mashed potatoes, and some even eat it with pork chops or other meat.
Serves 4 to 6

Ingredients

~ 3 to 4 strips bacon
~ 2 tablespoons all-purpose flour
~ 2 tablespoons water
~ 1 cup milk
~ Salt and ground pepper
~ 1 onion, chopped
~ 1 tablespoon sugar
~ 1 tablespoon apple cider vinegar
~ 2 hard-boiled eggs (see page 33), chopped
~ 4 cups packed young dandelion greens

Directions

Fry the bacon in a heavy skillet until crisp. Transfer the bacon to paper towels to drain.

Stir the flour into the bacon fat and then add the water. Stir until smooth.

Add the milk, and salt and pepper to taste. Continue to stir until smooth.

Add the onion, sugar, and the vinegar to your taste of sweet and sour.

Stir in the eggs.

Pour the gravy over the dandelions and toss.

Serve right away.