You hear about eating dandelion leaves. But, how many people actually have? The answer is very few of us. The inner leaves of dandelions grown for consumption are surprisingly not bitter. We dug deep, to find this all but lost Onion and Dandelion Salad recipe.
Important Tip: Don’t go out in your yard, to pick dandelions in your lawn for a salad. They are bitter. The leaves of Dandelions grown for salads are loosely tied together, so the inner leaves blanch to a creamy yellow-white, and are not bitter.
Today’s Quote: “In everyone’s life, at some time, our inner fire goes out. It is then burst into flame by an encounter with another human being. We should all be thankful for those people who rekindle the inner spirit.” – – Albert Schweitzer
6 Tablespoons bacon grease
4 1/2 quarts of dandelion leaves, washed and trimmed
2 onions, peeled and sliced
1/2 cup cider vinegar
1/2 teaspoon salt
1/2 teaspoon black pepper
Trim stems from dandelions.
Rinse well and drain leaves.
In a large saucepan, warm bacon grease on medium heat.
Add dandelion leaves and onions, stirring frequently for about 3 minutes.
Add vinegar, salt, and pepper, and mix in.
Cover and simmer for 15 minutes, or until leaves are tender.
Serve as a hot salad.
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