Almost all of us have a memory of wishing upon seeds of a dandelion flower. But did you know, they’re not only edible but one of the best things you could eat!
For a simple meal that involves a wild vegetable many people consider an unwelcome weed, this delicious omelet-style fried egg dandelion salad is quick, and your mouth will be watering well before your plate is full.
Dandelions are hands down, one of the most nutritious green vegetables you could eat. Backed by research, these underappreciated gems can boast numerous health improvements and nutritional benefits. And the wonderful thing about this news is that dandelions practically grow everywhere!
From root to flower, these factories of nutrients are packed with fiber; minerals; vitamins like A, C, K, and E; folates, antioxidants, and so much more. You can see now, why these inconsequential greens are considered such a powerhouse of goodness.
Blanching dandelion leaves will remove some of their natural bitterness, and the younger the leaf the softer the flavor.
- 4 cups of diced dandelion greens (roughly 2 bunches) with thick stems removed
- 2 tbsp of butter (unsalted or clarified), or use ghee
- 1 large leek, chopped finely
- 4 large eggs
- ¼ feta cheese (crumbled)
- Blanch the dandelion leaves by bringing a pot to a boil of salted water. Add the dandelion leaves, blanching for 2 minutes. Then drain the liquid as much as possible, using a spoon to hard press any excess water.
- Use a cast iron pan over medium heat to melt the butter/ghee, and fry the leeks under soft and tender, usually after 5 minutes. Slowly add the dandelion greens one handful at a time, cooking each bunch and waiting until wilted before adding more.
- When all the leaves are added and wilted, use the spoon to make a few shallow dents in the surface, crack eggs into each crevice, add feta cheese atop the egg, and cook until the whites are all set, taking roughly 5 to 7 minutes. Best served immediately, with slices of toasted bread on the side to be dished and added as you please.
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