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.
Wilted Lettuce or Greens
Dandelion leaves, few flowers
Wild lamb’s quarter
8 slices bacon, reserve the drippings
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.