Eggs And Dandelion Greens
4 cups chopped dandelion greens, thick stems removed (about 1-2 large bunches) 2 tablespoons unsalted butter, clarified butter, or ghee 1 large leek, white and light green parts only, finely chopped 4 large eggs 1/4 cup crumbled feta cheese
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.
While the beans are cooking, make the salsa verde. In a medium bowl, combine the chopped tomatillos, red onion, jalapeños, cilantro, 1 tablespoon olive oil, a pinch of kosher salt and the juice of 2 limes. Stir to combine and reserve. This makes about 2 cups salsa. 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. 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. https://www.abeautifulplate.com/sauteed-dandelion-greens-with-eggs/