Stewed Dandelion Leaves

• 2 lb. young, tender dandelion leaves
• 1 oz. butter or margarine
• salt

Wash the leaves thoroughly and soak in cold water for 1 hr. Cook in boiling, salted water, the water should come ¼ of the way up the pan before the leaves are put into it. When tender (in 20–30 min.) drain them well, like spinach. Chop them and reheat with butter and cream. Season and serve hot.