Sautéed Dandelion Greens with Eggs

Bring large pot of salted water to a boil. Add chopped dandelion green and blanch for 1 minute. Dunk in ice bath to stop cooking. Wrung excess water out with tea towel

Melt butter in a 10” sauté pan set over medium heat. Finely chop the white and light green parts of the leeks and Sauté them until tender, stirring occasionally. Add drained dandelion greens on handful at a time. Cook each handful until wilted, then add more.