Every Spring my mother used to make dandelion gravy. It was something my dad looked forward to but it wasn't until I was an adult that I developed a taste for this unusual gravy. This recipe differs some from my mom's, this one has bacon and onions, hers did not but had vinegar added to it. Either way it's good gravy to put over boiled potatoes and gives me one more reason to look forward to Spring each year.
1 (12 ounce) package bacon
1 small onion, finely chopped
9 T. Flour
3 cups water
1 - 2 cups dandelion greens, washed and chopped
1 teaspoon garlic powder
Salt and pepper to taste
Chop bacon and onion and cook in skillet until bacon is crisp. Leave bacon and onion in pan. Stir in flour until smooth. Add garlic powder. Add water and dandelion greens and cook until greens are tender - 5 - 10 minutes. If gravy is too thick add a little more water. Add salt and pepper to taste. Serve over hot boiled potatoes.
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