Wildcrafting With Ila

[ila hatter]

Today I found the first creasy greens (wild mustard) of the new year coming up in the old garden site. It's the earliest I've seen them, and a surprise since we've had 2 good snow events in Jan. In case other visitors to this site are finding them, too, I decided to add one of my favorite ways to serve this nutritious spring green. It's an adaptation of the Amish Dandelion Gravy recipe.

3 cups young dandelion or creasy greens
4 slices bacon
1/4 cup sugar
1/2 tsp salt
1 tbs. cornstarch
1 egg, beaten
1/4 cup vinegar
1 cup milk.

Gather and wash the greens. Pat dry with paper towels and set aside. In a skillet, fry the bacon until crisp. Reserve the bacon grease. Crumble the bacon and set aside. In a saucepan, mix the sugar, salt and cornstarch together and then add the vinegar and egg. Mix well. Add the milk, bacon and the reserved grease. Cook over medium low heat until it begins to thicken, and add the greens all at once. Stir until all greens are wilted. Pour over pan-fried potatoes, and serve immediately.

YES! I know this isn't low fat, but it sure is good. Maybe a walk after you eat would be a good idea.