Take advantage of the wild edibles in your backyard. In the spring time there are so many dishes you can make with Dandelions. Young Dandelion greens not only are packed with nutrition, but they are delicious too. This recipe is a traditional one used for the leaves. Although the leaves are best in early spring before the flowers bloom, they are edible throughout the year. Late fall growth produces another opportunity to collect tasty leaves just like early spring.
4 slices of nitrate-free bacon, chopped
1 small red onion, diced
2 tsp sucanat sugar
2 Tablespoon raw apple cider vinegar
1 bunch dandelion greens, washed and dried, stems removed
Salt and freshly ground black pepper, to taste
Fry bacon bits in a skillet until they are crisp and have rendered all their fat.
Pour off all but 1 tablespoon of the bacon drippings and return the skillet to the burner.
Add onion and stir in the sugar and cider vinegar.
Pour the hot dressing over the greens, tossing the greens so as to coat them with dressing.
Add salt and pepper to taste. Serve warm.