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Name: Sautéed Dandelion Greens with Eggs
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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; 1/4 cup crumbled feta cheese

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. To help reduce bitterness, the dandelion greens are quickly blanched in salted boiling water!

Source: abeautifulplate.com · Laura / A Beautiful Plate

Prep: 5 min
Cook: 30 min
Total: 35 min

Ingredients

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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
1/4 cup crumbled feta cheese

Instructions

1.
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.
2.
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.
3.
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.

Sautéed Dandelion Greens with Eggs

Ingredients

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Instructions