This pesky weed is delicious and nutritious. I give it a simple preparation to contrasts the bitterness of the greens with sweet caramelized onions and salty feta. The sumac adds a lovely tartness.
- 1 bunch dandelion greens, washed
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1/2 cup vegetable stock
- 2 oz sheep’s milk feta, in brine
- 2-4 pasture-raised eggs
- 2 tsp sumac
- 1 pinch sugar
- 1 tbs butter
- 2 tbs extra virgin olive oil
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Directions
- Blanch dandelion greens in salted (like the sea) boiling water for 3 minutes. Drain and submerge in cold water to stop the cooking and brighten the color. After the greens have cooled, drain them and squeeze out the water. Chop and set aside.
- Heat butter and 1 tbs oil in a saute pan. Add the onion and caramelize on low for 30 minutes. Add a pinch of sugar to speed the caramelization and add a touch of sweetness (this helps to balance the bitterness of the greens). After the onions are nicely caramelized, add the chopped greens, garlic, sumac, and the remaining olive oil. Saute on medium heat until all of the liquid has cooked down. Then add half of the feta.
- To cook the eggs, form pockets in the greens and add the eggs. Cook slowly until the eggs start to set. I like to set the yolk a bit under a broiler for a few minutes. Alternatively you can put a lid on the pan but make sure to watch it closely. This is best when the yolks are jammy and moist. Garnish with the remaining feta cheese and enjoy.