Name: EGGY DANDELION SPINACH MIX
Cook time: 5 min
Ingredients: 1 bunch dandelion (organic, chopped); 16 oz spinach (organic); salt (to taste); pepper (to taste); 1 TBSP ghee; 3 cloves garlic (minced); 2 eggs (organic, pasture-raised)

EGGY DANDELIONS AND SPINACH MIX

EGGY DANDELION SPINACH MIX

Let's face it, most people don't start jumping up and down with the idea of having dandelions for dinner, or breakfast... or any time of the day, really. Dandelions in regular supermarkets tend to be bitter and most of us don't know what to do with them in our kitchens... But given proper love and care these wonderful greens will not only do your body right but can also become a staple in your fridge and a star at your dinner table.

This recipe works because aromatic sweet garlic and velvety rich eggs give this recipe another dimension. Giving greens a quick boil and rinse remove any bitterness dandelions may have and also helps remove oxalate content in spinach. I like using duck eggs because they have rich and deep flavor and color but chicken eggs work just as well and taste just as good.

It's a wonderful dish on it's own, packed with vitamins, minerals and protein that also makes a great side dish to your meat and fish main courses as well as savory breakfasts.

Let's get started!

Nutrition Facts

EGGY DANDELION SPINACH MIX

Amount Per Serving (1 serving)

Calories 188 Calories from Fat 117

% Daily Value*

Fat 13g20%

Saturated Fat 6g38%

Cholesterol 183mg61%

Sodium 243mg11%

Potassium 1344mg38%

Carbohydrates 10g3%

Fiber 5g21%

Sugar 1g1%

Protein 12g24%

Vitamin A 21555IU431%

Vitamin C 65mg79%

Calcium 257mg26%

Iron 7mg39%

* Percent Daily Values are based on a 2000 calorie diet.

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Cook Time 5 mins

Course Breakfast, Greens, Lunch, Side Dish

Servings people

Calories 188 kcal

Equipment

Colander, 2 medium pots, frying pan

Ingredients

1 bunch dandelion organic, chopped
16 oz spinach organic
salt to taste
pepper to taste
1 TBSP ghee
3 cloves garlic minced
2 eggs organic, pasture-raised

Instructions

Bring 2 medium pots of salted water to a boil.
Add spinach to one pot and dandelions to the other.
Cook for 1 minute, until wilted.
Rinse thoroughly under running cold water and drain well, squeezing out as much moisture as possible.
Melt ghee on medium high heat and add both greens to the pan.
Add garlic and season with salt and pepper, fry for one minute stirring frequently to prevent burning.
Add eggs to the pan, and stir until eggs are thoroughly cooked.
Turn off the heat and enjoy!

Notes

Nutrition

Serving: 1servingCalories: 188kcalCarbohydrates: 10gProtein: 12gFat: 13gSaturated Fat: 6gCholesterol: 183mgSodium: 243mgPotassium: 1344mgFiber: 5gSugar: 1gVitamin A: 21555IUVitamin C: 65mgCalcium: 257mgIron: 7mg

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EGGY DANDELIONS AND SPINACH MIX