So yesterday while I was getting things ready for my friend to come over last night, I decided to try making something with the Dandelion Greens I received in this weeks Farm Fresh Box. I’ve never had Dandelion Greens before, so I did a little bit of research on them. Unfortunately, I didn’t find a lot of recipes that really piqued my interest, so I decided to try substituting them for Collards in an attempt at a Pot O’ Greens style recipe.

It came out pretty good, atleast Mr. Man and I liked it. Although, it did have a little bit of a bitter aftertaste, unfortunately. Miss Thing didn’t care for the greens – although she really liked the ham part. Next time I think I’d use Collards or something a little bit milder, but otherwise it was really pretty good.

One of the best things about this recipe is how easy it was to throw together, and then once in the pot, I had plenty of time to clean up while it was cooking. I threw in some extra ham that I had in the freezer, but the ham hock is really enough, if you don’t happen to have one on hand.

Ingredients:

• 1 large bunch Dandelion Greens (or other greens)
• 1 Ham Hock
• 2 quarts Scrap Stock (or Broth)
• 1 – 12 oz bottle of Beer
• 1 onion; diced
• 4 cloves Garlic; minced
• 1/2 cup Champagne Vinegar
• 2 tbs Sugar
• 1 tbs Butter
• 1 Ham steak, cut in to cubes (optional)

Method:

• In a large pot with a tight fitting lid, melt butter over medium heat
• Add Onions and saute until translucent
• Stir in the garlic and heat until fragrant
• Add the Stock and Ham Hock and bring to a simmer
• Stir in remaining ingredients
• Simmer for 1 hour