Southern US Sautéed Dandelion Greens with Bacon

Southern US Sautéed Dandelion Greens with Bacon recipe videos

Southern US Sautéed Dandelion Greens with Bacon is a savory, traditional side dish made by cooking young dandelion greens in rendered bacon fat, often with garlic, onion, and a splash of vinegar. It is a staple of Southern American cuisine, particularly in rural and Appalachian regions, where foraging for wild greens was historically common. The dish is known for its earthy, slightly bitter flavor profile that is mellowed by the richness of the bacon.

🍽️ Nutrition at a glance

This dish is moderate in fat due to the bacon, but relatively low in carbohydrates and provides a good amount of protein. It is an excellent source of vitamins A, C, and K, as well as minerals like iron and calcium, with a rough calorie count of 150-200 kcal per typical serving.

Nutrition breakdown

Calories	175 kcal
Protein	7.5 g
Carbs	6 g
Fat	14 g
Fiber	3.5 g
Sugar	1 g
Sodium	420 mg
Vitamin A	550 mcg RAE
Vitamin K	300 mcg
Vitamin C	18 mg
Iron	2.5 mg
Calcium	100 mg
Potassium	350 mg
Vitamin B6	0.15 mg
Manganese	0.4 mg

Per 1 cup (150 g) cooked greens with bacon · estimated, varies by recipe

💡 What's interesting

Culturally, this dish is a prime example of 'poor man's food' turned Southern classic, utilizing a free, foraged weed as a nutritious vegetable. Nutritionally, dandelion greens are a powerhouse, containing more vitamin A than carrots and more calcium than spinach, making them a surprisingly potent superfood.