Sautéed Dandelion Greens with Eggs

Name: Sautéed Dandelion Greens with Eggs
Total time: 25 min
Yield: 4
Ingredients: 7 c chopped dandelion greens thick stems removed and discarded (about one large bunch); 1 Tbsp unsalted butter, clarified butter or ghee; 1 large leek, white and light green parts only sliced lengthwise and finely chopped; 4 large egg; 1/4 c crumbled feta or goat cheese

25 mins

Total time

4

Serving

5

Ingredients

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Ingredients

cchopped dandelion greens thick stems removed and discarded (about one large bunch)

Tbspunsalted butter, clarified butter or ghee

large leek, white and light green parts only sliced lengthwise and finely chopped

large egg

¹⁄₄

ccrumbled feta or goat cheese

Directions

Step 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.

Step 2

Melt the butter or ghee in a large isauté 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.

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