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Caddo Creamed Dandelion Leaves

native, vegetables

1 lb fresh young dandelion leaves
1 quart water
1/2 teaspoon salt
2 tablespoon butter
2 tablespoon flour
1 cup milk
1 salt and pepper

Clean and wash the dandelion leaves and ppupt into a 3-qt. saucepan. Add water and salt and allow to come to a boil. Lower heat and simmer for 15 minutes. Remove from heat and drain in a colander. Over high heat melt the butter in a 2-qt. sauceppan, add the flour and work the mixture into a smooth paste. Add the milk to make a smooth thick cream. Add salt and pepper to taste. Place the dandelion leaves, well drained on a cutting board and chop fine. Add the dandelion leaves to the sauce and mix real good, reheating if necessary. Serve wiwth meat in a large bowl. Delicious served with groundhog meat in sour cream. Source: "Indian Cookin'", compiled by Herb Walker, 1977

Yield: 1 recipe

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