From a 1963 cookbook: "Yankee Hill Country Cooking: Heirloom Recipes from Rural Kitchens," by Beatrice Vaughan.

The first boiling to remove sand also tends to take away some of the bitterness of the greens. Beet greens or Swiss chard may be used instead, omitting the first boiling.

Dandelion Greens and Potatoes with Cornmeal Dumplings

3 pounds dandelion greens
1 tsp salt
1/4 pound salt pork
6 medium potatoes

Pick over and wash the greens in several waters. Place in a kettle that has a close-fitting lid, cover with unsalted boiling water. Set over direct heat and boil rapidly for about 10 minutes to remove any lingering traces of sand. Drain, then half cover with fresh boiling water, adding the 1 tsp salt. Slice salt pork into thin slices down to the rind, so that the pork is still held in one piece, and add, tucking down among the greens. Cover and simmer for about 1 hour. Add potatoes, cover and cook for about 30 minutes more. Make Cornmeal Dumplings and drop by small spoonfuls on top of the boiling greens and potatoes. Don't crowd the dumplings. Cover tightly and cook about 15 minutes without peeking.

Remove greens, potatoes, and dumplings to separate serving dishes or arrange on a large platter. Finish cutting the salt pork through the rind and lay the slices over the greens as a garnish. Serves 6.

Cornmeal Dumplings

1 cup flour
1 cup cornmeal
1 1/4 tsp salt
2 tsp baking powder
1 egg, beaten
About 3/4 cup milk

Sift dry ingredients together. Stir in egg and milk. Batter should be soft. Drop from spoon on top of boiling greens. Cover and cook 15 minutes.