Dandelion dish: Tasty way to prepare nature’s superfood

I love traditional family recipes.
My mother, bless her heart, has hung onto some recipes that were passed down by grandmothers and great grandmothers. During the spring, I remember a meal my mother used to make when I was a young boy. It is a hot lettuce/dandelion dish that was passed down to her.
My mother recently shared the recipe with me. Having never harvested dandelion, I had to enlist the help of my father, who has been doing that a long time. We harvested the leaves from our untreated lawn.
According to my father, the best leaves are the young ones, smaller and with no stem or bud showing. Older leaves and plants that are going to flower are bitter. We simply used a paring knife and cut the root off just under the ground below the plant. They take time to cut and prepare for cooking, but it’s worth it, because it’s such a unique taste.
The recipe below can be made with lettuce instead of dandelion, which saves on the harvesting and prep time.
Since I wanted to share the actual traditional recipe that my family has enjoyed for many springs and many generations, I stayed with dandelion. You can decide which method you prefer.
Dandelion is harvested in a very short time period in early spring. If it’s out of that season, lettuce makes a good substitute.
Enjoy!

Hot Spring Dandelion
Prep Time: 20-25 minutes
Ready in: 40-45 minutes
Yields: 3 servings

Ingredients:
2 packed cups young, fresh dandelion leaves (trimmed and washed)
¼ c. diced white onions
4 slices bacon
2 eggs
1 ½ tbs. all-purpose flour
2 tbs. sugar
1/8 tsp. salt
4 tbs. apple cider vinegar
1 cup water
3 large (palm size) white potatoes

Directions:
1. In a large skillet, fry 4 slices of bacon, remove bacon and set to the side to cool on a paper towel, allow bacon drippings to remain in the skillet
2. peel and half 3 potatoes, place in a medium pot and cover with water, bring water to boil and boil the potatoes until fork tender. Leave in the hot water until ready to serve.
3. Prepare dandelion leaves, take each set of leaves (still together as a plant), wash and then trim the leaves where the leaf begins to turn green, discharge the trimmings and root section. Place 2 packed cups of prepared leaves in a medium bowl. Add diced onions.
Set to the side
4. In a medium bowl, mix the eggs, flour, sugar salt vinegar and water, blend well with a whisk
5. Heat the skillet with the bacon drippings on medium low heat. Add the egg mixture to the skillet.
Add the dandelion, onions. Crumble the cooled bacon and add that too. Stir well, cover and simmer about 20 minutes, stirring every few minutes.
6. Remove some boiled potatoes halves and mash them with a fork on your serving plate.
Spoon some of the dandelion mixture over the top and serve. Enjoy!