tender dandelion greens (may substitute fresh endive)—enough to heap a large skillet before cooking
ham or bacon drippings
1 large egg
1 Tablespoon sugar
1Tablespoon flour (heaping)
1 Tablespoon apple cider vinegar (run over)
1 cup milk
potato water as needed
Clean tender, young dandelion leaves thoroughly in cold water.
Drain and pat dry.
Heat ham or bacon drippings in large skillet over medium heat.
Beat egg, sugar, flour and vinegar together.
Add mixture to hot skillet and stir, gradually adding milk and potato water as needed to make sauce.
When bubbling gently and of the consistency desired, add dandelion greens or endive.
Cook only until greens have wilted slightly, stirring constantly.
Serve over hot mashed potatoes.