Here in central Pennsylvania, we eat a dish very similar. I believe it is probably derived from the Pennsylvania Dutch, who were actually German (Deutsch) decendents. In the spring you use the Hot Bacon Dressing over dandelions, and as they die off people simply replace that with another green (escarole, endive or lettuce). To our recipe, you take the following:

3 strips of bacon cut into small pieces ( country-cured or smoked bacon is best)
1 TBSP cider vinegar
2 eggs (beaten)
1 TBSP flour

In a skillet, fry the bacon. Once cooked and crispy, add the flour and stir until the bacon grease is soaked up and the bacon is basically covered and thick. Next, add the beaten eggs and vinegar. Keep stirring over medium heat until thick. (some people like it very thick , others more runny--- your preference). Pour over the dandelion and serve over baked potatoes or boiled potatoes.

*** Note: some people don't like it so bitter from the vinegar so add some sugar to sweeten.