WILTED GREENS OVER POTATOES

Wilted Greens Over Potatoes image

This recipe is representative of my Pennsylvania Dutch heritage. I remember not liking this dish as a child, but I've become fond of it over the years. -Bonnie Black, Sligo, Pennsylvania

Provided by Taste of Home

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

4 cups packed fresh spinach, dandelion, collard, mustard, beet or turnip greens
2 cups plus 2 tablespoons water, divided
5 thick-sliced bacon strips, diced
4 teaspoons all-purpose flour
1 tablespoon sugar
1 cup 2% milk
1/2 teaspoon salt
1 egg yolk, lightly beaten
1/3 cup cider vinegar
Hot mashed potatoes

Steps:

In a large saucepan, bring greens and 2 cups water to a boil. Reduce heat; cover and simmer for 4-8 minutes or until tender. Drain and set aside. , In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, discarding drippings. , In a small bowl, combine flour and sugar; stir in the milk, salt and remaining water until smooth. Pour into skillet and bring to a boil; cook and stir for 2 minutes or until thickened. , Stir a small amount of hot mixture into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Add the vinegar, greens and bacon; heat through. Serve over mashed potatoes.

Nutrition Facts : Calories 241 calories, Fat 20g fat (8g saturated fat), Cholesterol 80mg cholesterol, Sodium 557mg sodium, Carbohydrate 10g carbohydrate (7g sugars, Fiber 1g fiber), Protein 6g protein.