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.
Ingredients
- 4 cup dandelion greens chopped, thick stems removed
- 2 tablespoons unsalted butter can substitute with ghee
- 1 large leek white and light green parts only, chopped
- 4 large eggs
- 0.25 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.
- Melt the butter in a skillet over medium heat. Sauté the leeks until tender, about 5 minutes.
- Add the drained dandelion greens one handful at a time, cooking until wilted.
- Create shallow nests in the greens, crack the eggs into each one, and top with feta cheese. Cook until the egg whites are set, about 5 minutes.
Notes
To help reduce bitterness, the dandelion greens are quickly blanched in salted boiling water.