Kentucky Dandelion Greens


1 to 1.5 gallons tender dandelion greens
1 to 1.5 quarts water
1 smoked-ham bone
Salt and pepper


Gather greens (crown and buds may be included if desired). Wash greens. Drain. Refrigerate if not used immediately.

Simmer ham bone in water for 1 hour or until meat falls away from bone. Add greens. Cover and simmer for 1 hour or until greens are tender. Season greens with salt and pepper during cooking.

Serve greens with pot liquor poured over them. Accompany with cornbread, pot liquor dodgers, or corn meal dumplings (best if cooked on top of greens).


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