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Ingredients
- wood sorrel leaves and stems; a handfull for flavoring.
- dandelion, chickory, and pokeweed leaves; pick a good mess because they cook down.
- 1/4 lb. bacon, or fatback
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Directions
Pick the leaves of these plants like you would lettuce.
Wash and cook the leaves down in a pot of water.
When they've cooked down, strain them, add a little water, and the wood sorrel, and let them sit and warm.
Take your bacon/fatback (if you use fatback, cut it into thin strips to fry) and fry it in a skillet good and crisp.
Drain off most of the grease (save it for other uses) and take the greens and put them in the hot skillet with the bacon, mixing it well.
Serve it up, and eat well!
** Important Note: Be careful to only pick the young leaves of the pokeweed; the ones not showing any red on the underside of the leaf, as the plant becomes poisonous as it gets big and shows red viens
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