Sauteed Dandelion Greens With Eggs Recipe

Compared to spinach, one of our present-day “superfoods,” dandelion leaves have eight times more antioxidants, two times more calcium, three times more Vitamin A, and five times more vitamin K and vitamin E.

Similar to radicchio or endive, dandelion greens are naturally bitter. Generally the more bitter the green, the more healthy and nutritious it is! My biggest advice is to seek younger, more tender dandelion greens, as they tend to be less bitter in flavor.

Sauteed Dandelion Greens With Eggs Recipe

4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches)
2 tablespoons unsalted butter, clarified butter, or ghee
1 large leek, white and light green parts only, finely chopped
4 large eggs
1/4 cup crumbled feta cheese

1. 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 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, crack the eggs into the pan on top of the greens. Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes.