Sautéed Dandelion Greens with Eggs
A nutritious and flavorful dish featuring tender sautéed dandelion greens topped with perfectly cooked eggs. This simple recipe is perfect for a healthy breakfast, brunch, or light meal!
Ingredients
- 4 cups dandelion greens (washed and chopped)
- 2 large eggs
- 2 cloves garlic (minced)
- 1 small onion (thinly sliced)
- 2 tbsp olive oil (or butter)
- ¼ tsp red pepper flakes (optional, for heat)
- Salt and pepper to taste
- Optional: grated Parmesan cheese for garnish
Instructions
- Heat 1 tbsp olive oil (or butter) in a large skillet over medium heat.Add the sliced onion and minced garlic, sautéing until softened and fragrant (about 3-4 minutes).Add the chopped dandelion greens to the skillet and cook until wilted, about 5-7 minutes. Season with salt, pepper, and red pepper flakes (if using).Push the greens to one side of the skillet and add the remaining 1 tbsp olive oil (or butter) to the empty side.Crack the eggs into the skillet and cook to your desired doneness (sunny-side-up or over-easy).Serve the sautéed greens topped with the eggs. Garnish with grated Parmesan cheese (optional).
Notes
- Foraged dandelion greens can be bitter; blanching them for 1-2 minutes before sautéing can reduce bitterness.
- Substitute dandelion greens with spinach, kale, or Swiss chard if unavailable.
- Store leftovers in an airtight container in the fridge for up to 1 day (best served fresh).