Dandelion Greens

From a
1912
cook book
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.

Dandelions are not fit to eat after they blossom,
as they then become bitter and stringy.
Cut off the roots,
pick the greens over carefully,
and wash them well in several Waters.
Place them in a kettle,
cover with boiling, Salted Water,
and boil slowly for one hour.
When done, lift them into a colander,
press them to drain out all the Water,
and chop coarsely;
then add
1 Tbsp. Butter
some Salt & Pepper to taste,
and serve.

.

DDandelions are sometimes boiled with
Corned Beef or Ham
the same as Cabbage.
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