Wilted Wild Greens or Lettuce

Here’s another recipe that Gail Lee Martin submitted to the Grandmother’s Legacy: A Collection of Butler County Recipes from the 1920’s and 30’s. The cookbook is out-of-print and is hard to find now.

lambs-quarters-pixabay

Lamb’s quarters, a wild plant that is used in salads. Photo from Pixabay.

Wilted Lettuce or Greens

Dandelion leaves, few flowers

Wild lamb’s quarter

Goose grass

Poke

Lettuce

8 slices bacon, reserve the drippings

Vinegar

Salt

Pepper

Sugar

Optional additions: green onions, radishes, hard-boiled eggs

Gather the wild plants in early spring while still tender. Wash well, tear into bite size pieces and drain. (Add chopped green onions and radishes if wanted). Fry the bacon slices crisp, cool, and crumble. Mix together one-half cup of bacon grease and one-half cup of vinegar (or equal parts). Cover and reheat.

Fry the bacon slices crisp, cool, and crumble. Set the bacon aside to use later on the salad. Mix together one-half cup of bacon grease and one-half cup of vinegar (or equal parts). Cover and reheat those.

Add salt, pepper, and sugar. Add enough sugar so the mixture is slightly thickened. When hot, pour this over the greens, onions, and radishes. Cap the skillet on the top to wilt the greens. Stir the wilted greens, then serve. Garnish with bacon crumbles and slices of hard-boiled eggs if desired. Lettuce, by itself, can be served this way also.

lettuce from 2015 garden NH

Greens from Virginia Allain’s garden

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