Sautéed Dandelion Greens with Eggs
Paired with a crusty loaf of bread, these sautéed dandelion greens with leeks, eggs and feta cheese highlights an often under-appreciated leafy green.
Ingredients
- 4 cups chopped dandelion greens about 1 to 2 bunches thick stems removed and discarded
- 2 tablespoons 30 g unsalted butter clarified butter or ghee
- 1 large leek white and light green parts only sliced lengthwise and finely chopped
- 4 large eggs
- ¼ cup crumbled feta cheese
Instructions
- Blanch the Dandelion Greens: Bring a large pot of salted water to a boil. Add the chopped dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, using a wooden spoon to drain and press out as much liquid as possible.
- Melt the butter or ghee in a 10-inch sauté or cast iron pan set over medium heat. Sauté the leeks until tender, about 5 minutes, stirring occasionally. Add the drained dandelion greens one handful at a time. Cook each handful until wilted, then add more.
- When the greens are wilted, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.
Notes
Tips for Success:
- Blanching the dandelion greens removes some of their natural bitterness. Younger and more delicate dandelion greens will be more delicate in flavor than tougher, thicker greens.