They are best harvested in springtime when the young greens are still tender and their flavour is mild. But blanching them in boiling water first will remove some of their bitterness. Cultivated dandelions are less bitter than wild ones, but in both cases it’s best to taste test them first. If you’re foraging, be careful not to gather them in areas that have been sprayed with pesticide.
SERVES 4
- 4 cups chopped dandelion greens, thick stems removed
- 2 tablespoons ghee (or butter)
- 1 leek, white and light green part only, finely chopped
- 4 large organic eggs
- ¼ cup crumbled feta cheese
- Bring a large pot of water to a boil. Add the dandelion greens and blanch for 1 to 2 minutes. Drain the greens thoroughly, patting them as dry as possible with paper towels.
- Melt the ghee in a 10-inch sauté pan set over medium heat. Sauté the leeks in ghee until tender, about 5 minutes. Add the dandelion greens one handful at a time. Cook each handful until wilted, then add more.
- When all 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.
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