Dandelion Greens

Name: Dandelion Greens
Ingredients: young tender greens; 1 bud garlic, crushed; fat bacon, minced; 2 or 3 sprigs fresh mint; salt and pepper

From A lady of good taste, 1954

Another way is to drain the greens well, put them in a warm bowl and pour the crisp bacon and grease over them.

Presented as published in 1954. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

385Calories

14 gProtein

2 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories385 kcal

Protein14 g

Carbohydrates1.5 g

Fiber0.2 g

Sugars0.3 g

Total Fat36 g

Saturated Fat12 g

Monounsaturated Fat15 g

Polyunsaturated Fat5.5 g

Omega-30.2 g

Cholesterol63 mg

Sodium721 mg

Potassium205 mg

Calcium13 mg

Iron0.5 mg

Magnesium15 mg

Phosphorus162 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.4 mcg

Vitamin C1.2 mg

Vitamin A21 mcg

Vitamin E0.4 mg

Vitamin K17 mcg

Vitamin B60.3 mg

Vitamin B120.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.9 mg

Folate2.7 mcg

Choline46 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from A lady of good taste (1954) by Mary Katherine Reynolds Babcock, page 25. The excerpt below is the record exactly as published.

Dandelion Greens young tender greens 1 bud garlic, crushed fat bacon, minced 2 or 3 sprigs fresh mint salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.