Weed Soup

Some greens are more challenging than others to work into the weekly routine, and dandelion is one of the ones that gives people more trouble than most. In truth, it can be handled just like you would any bitter green, but since you can only have so many days of sauteed greens with garlic, it's handy to have a few other recipes in your arsenal. That's where Weed Soup comes in.

This recipe comes from the midwestern Mennonites and can be found from the highly useful book Simply in Season.

1/2 lb sausage
1 C onion, or green onion
garlic scapes to taste (coming soon!)
4 C broth
1 C potatoes, diced
1 1/2 C evaporated milk
1 - 3 C tender greens, esp dandelion, kale, burdock, or spinach, washed and roughly chopped

Saute sausage in a soup pot. Set cooked meat aside and drain basically all of the fat. With the fat still clinging to the pan, saute the onion. Add broth potatoes, evaporated milk, and scapes and bring to a boil. Simmer until potatoes are soft, 10 - 15 minutes. Add greens and simmer a few minutes more.