Sautéed Dandelion Greens with Eggs


  • 1 bunch of chopped dandelion greens, thick stems removed

  • 2 tablespoons butter

  • 1 large leek, white and light green parts only, finely chopped

  • 4 eggs

  • 1/2 pack of 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

Vicky Skingley