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
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!
- 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
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!