Dandelion greens and bacon
The dandelion greens were cooked in the bacon fat. I also sprinkled on some sea salt.
I could eat several bunches of dandelion greens a week this way….absolutely delicious. The fatty, salty bacon knows just how to compliment the bitter greens.
This would be good at brunch with scrambled eggs.
Later: I had spicy shredded chicken tacos with diced onion, cilantro, and lime juice on
corn tortillas with dollop of full-fat plain greek yogurt. For dessert I dipped a banana in a couple dollops of tahini and Nutella (swirled in together).