Country Style Nettle and Dandelion Leaves

by Betty Bee

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I went out it the garden but had to come back in as it was just too depressing. A moment of weak Spring sunshine and everything has sprung, pardon the pun, into life including the weeds. Not to be defeated I came up with this dish which is easy to prepare, truly frugal and a different taste after the long, wet Winter. Serve it with eggs either fried or hard boiled and enjoy it while you can.

Serves 4

500 g young dandelion leaves
500 g young nettle leaves
300 g smoked bacon, finely chopped
1 large onion, peeled, finely chopped
200 ml milk
1 level tablespoon of flour
Salt, pepper

Blanche the nettle and dandelion leaves in a large pan of boiling, salted water. Drain well, pressing out any excess water and then finely chop the leaves.

In a pan fry the bacon and onions until golden, add the flour and allow the mixture to bubble, Add the milk and the cooked leaves, stir well and allow to cook for several minutes.

Season and serve with eggs and bread.

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