2-3 lbs. Branch Lettice or dandilion greens. (branch lettice is a saxifrage that grows in shallow mountain streams. The leaves of it or dandilion should be picked in early spring before flower heads are produced .. make the leaves too bitter when they are. Fresh spinach can be substituted)

12-15 wild onions (young scallions may be substituted)

1/2 - 3/4 lb. bacon sliced

3/4 cup cider vinegar

1/8 cup sugar

Wash the greens and remove all tough stems. If wild onions are used, trim off only the root end and chop the rest.

Place greens in metal collender over bowl. Fry bacon until slices are crisp and fat is tried out. Remove bacon to drain and pour hot fat over greens. Transfer wilted greens to bowl.

 Pour off 1/2 bacon fat and mix in vinager and sugar with remaining. Crumble the bacon over the greens and add the onions to them.

Serve the dressing separately to be added as desired