Sauteed Dandelion Greens with Eggs
Paired with a crusty loaf of bread, these sautéed dandelion greens with leeks, eggs, and feta cheese highlight an often under-appreciated leafy green. The dandelion greens are quickly blanched in salted boiling water to help reduce bitterness.
Ingredients
- 4 cup dandelion greens chopped, thick stems removed and discarded
- 2 tablespoon unsalted butter or clarified butter or ghee
- 1 large leek white and light green parts only, sliced lengthwise and finely chopped
- 4 large eggs
- 1/4 cup feta cheese crumbled
Instructions
- 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.
- When the greens are wilted, 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
To help reduce bitterness, be sure to blanch the dandelion greens.