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Dandelion Greens

Dandelions are not fit to eat after they blossom, as they then become bitter and stringy. Cut off the roots, pick the greens over carefully, and wash them well in several waters. Place them in a kettle, cover with boiling, salted water, and boil slowly for an hour. When done, lift them into a colander, press them to drain out all the water, and chop coarsely; then add one tablespoon of butter, salt and pepper to taste, and serve. Dandelions are sometimes boiled with corned beef or ham the same as cabbage.