- 1/4 cup lemon juice
- 1/2 cup grass fed, full fat milk
- 1 TBSP milk
- 4 to 8 cups dandelion greens, chopped
- 1/4 cup honey
- baked potato
Blend together in a skillet the lemon juice and salt.
Add LOW heat and stir in milk. Slowly stir the flour into the lemon mixture until smooth and thickened.
Add the dandelion greens to warm dressing and stir gently to coat. Sauté until wilted, remove from heat and stir in the honey.
Serve over a baked potato.
In Central PA, you can get milk here.