6 slices bacon, cooked till crisp then crumbled, save the fat
1 egg, well beaten
2 tb flour
1 generous cup milk
1/4 cider vinegar
1/4 cup sugar
1/4 tsp. salt
1/4 cup finely chopped white onion
Have your foraged greens triple washed and dried, rough chopped and quickly steam wilted, then cooled.
In a heavy bottomed pan over medium heat, prepare a roux with all the other ingredients except the bacon, whisking until thickened and the flour cooked.
Add the bacon fat, continue whisking.
Toss the just wilted green and bacon until all are combined.
Some like this topped with hard cooked eggs.
This was Granddad Reigel’s end game when he taught us to “hunt dandelions.” Also good over lettuces,in which case steaming the greens first is not necessary.
Remember what you say to a child. It’s possible that 60 years later they’ll still be hanging on your words.