Bacon-Stewed Dandelion Greens and Tomatoes

Servings: 2

Packed with nutrition, dandelions are an accessible plant for new foragers. This hearty dish gives dandelion greens a Southern flare by balancing their bitterness with sweet onions and tomatoes, stewing the vegetables in the savory undertones of bacon.

Begin with chopping the following ingredients:

  • Bacon (2 slices)
  • Sweet onion (½ large)

Put the chopped bacon in a medium pot over medium-low heat; stir occasionally while the fat renders, until the bacon begins to foam and turn crispy (about 12 minutes). Remove the bacon from the pot, and saute the chopped onions in the rendered fat for about 4 minutes, until they've softened. Add the following into the pot before increasing the heat to medium-high, until the mixture has come to a simmer:

  • Canned tomatoes (14.5 ounces, diced)
  • Water (2 fluid ounces)
  • Kosher salt (1 teaspoon)
  • Table sugar (1 teaspoon)

As the tomatoes come to a simmer, cut dandelion greens perpendicular to the stem into large slices. Reduce the heat back to medium-low to maintain a simmer on the tomatoes, and then add in the dandelion greens.

  • Dandelion greens (1 pound)

Stew the dandelion greens with the tomatoes uncovered, stirring ocassionally for about 15 minutes until the greens are tender. Allow the liquid to reduce, but stir in a splash of water as needed to keep the tomatoes from scalding at the bottom of the pot. Finally, turn off the heat and plate the dish with the reserved bacon sprinkled on top.