Wilted Greens Over Potatoes |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This recipe is representative of my Pennsylvania Dutch heritage. I remember not liking this dish as a child, but I've become fond of it over the years. Ingredients:
4 cups packed fresh spinach, dandelion, collard, mustard, beet or turnip greens |
2 cups plus 2 tablespoons water, divided |
5 thick-sliced bacon strips, diced |
4 teaspoons king arthur unbleached all-purpose flour |
1 tablespoon sugar |
1 cup 2% milk |
1/2 teaspoon salt |
1 egg yolk, lightly beaten |
1/3 cup cider vinegar |
hot mashed potatoes |
Directions:
1. In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside.
2. In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings.
3. In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened.
4. Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes. Yield: 4 servings.
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