Paired with a crusty loaf of bread, these sautéed dandelion greens with leeks, eggs and feta cheese highlights an often under-appreciated leafy green. To help reduce bitterness, the dandelion greens are quickly blanched in salted boiling water!
Recipe by Laura / A Beautiful Plate on June 8, 2016
Prep time: PT5M
Cook time: PT30M
Total time: PT35M
Rating
4.6 stars (81 reviews)
Keywords
dandelion greens with eggs, sautéed dandelion greens
Ingredients
4 cups chopped dandelion greens (about 1 to 2 bunches) (thick stems removed and discarded )
2 tablespoons (30 g) unsalted butter (clarified butter or ghee)
1 large leek, white and light green parts only (sliced lengthwise and finely chopped)
4 large eggs
¼ cup crumbled feta cheese
Categories
Eggs
Cuisine
American
Steps
Blanch the Dandelion Greens: 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.
Melt the butter or ghee in a 10-inch sauté or cast iron 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, use a spoon to create several shallow nests in the greens and crack the eggs into each one Top with feta cheese and cook uncovered until the whites of the eggs are set, about 5 minutes. Serve immediately with toasted slices of crusty bread, if desired.
Nutitrion
Serving Size: 1 serving
Calories: 210 kcal
Carbohydrates: 8 g
Protein: 9 g
Fat: 16 g
Saturated Fat: 9 g
Cholesterol: 218 mg
Sodium: 203 mg
Sugar: 2 g
Unsaturated Fat: 6 g
Reviews
Peaceful Chariot on 2024-12-25 (5 stars): I tried this recipe and I absolutely love it!! I used olive oil instead of butter and I added some blanched sweet potato cubes and tossed in some kale. Thanks for sharing!!
Maryann on 2022-03-24 (5 stars): Delicious
Claire on 2021-12-20 (5 stars): This was surprisingly wonderful. First time with dandelion greens and the whole family loved it. Easy, too.
Mechelle Conrad on 2021-07-16 (5 stars): This is very delicious. I knew the flowers tasted good and the roots made a tea, but never heard of eating the greens.
Thank you for this recipe!!
Laurie Phillips on 2021-06-21 (5 stars): Made this with my CSA dandelion greens also. I didn't have leeks (like some other folks) so I substituted some garlic scapes and scallions for them. Didn't have feta cheese either, so I used blue cheese. Fantastic! We are getting more dandelion greens this week - plan to make it the proper way using leeks and feta. I'm sure it will be great!
Emily A Boronkay on 2021-04-05 (5 stars): I’ve been making this recipe for about a year. This recipe never fails no matter how I tweak it.
I get lovely young dandelion greens at farmers market, so never blanch them. I almost never have leeks so use whatever onions are on hand and garlic or garlic powder. I don’t eat dairy so never have added feta. Today I cooked it in olive oil with leftover Easter ham and some fading cherry tomatoes. So much yum while feeling so well from eating so well.
Sally on 2020-11-09 (5 stars): I’m deeply in love with this recipe! I had some organic dandelion greens sitting in my fridge. I definitely didn’t want these to go bad, but since I had never eaten dandelion greens, I didn’t know what to do with them. I Googled dandelion greens recipes and selected this one because it looked so delicious and fancy, yet it was simplest recipe that integrated most of my main ingredients (wow!). This recipe was super easy to make (I had all the ingredients on hand) AND it tasted amazing. So much rich flavor that all amazingly balanced. To top it off, it looks fancy! It was so yummy that I ate an entire half ...and had to make myself stop.
T.Elizabeth on 2020-07-13 (5 stars): Loved this! Had never had dandelion greens before, until I picked them up at the Farmers Market. Luckily I found this recipe and tried it. I’ve never seen them growing wild here, but will be looking to find them now!!!
Miranda Anderson on 2020-06-15 (4 stars): Blanched and cooked with some mushrooms that needed using up, a bit of tired red pepper, garlic, and a little white wine just to get a bit more liquid for poaching. Added tomatoes and cilantro sprouts on top of crusty sourdough and it was sublime.
Molly on 2020-06-13 (5 stars): This was wonderful! I really enjoyed this recipe- felt like something you would order at a restaurant.
john nicketta on 2020-05-16 (5 stars): Great idea, I changed it up a bit, but I boiled the leafs in lemon water for a few minutes, sauteed in butter till they start to wilt like spinach then eggs right over the top of the greens, splash water in pan and cover. Add a little salt and they were great. Will definitely be making different dishes with them.
Deborah Gaylor on 2020-05-13 (5 stars): Made this with my CSA box. Subbed green onion for leek. Out of feta. Subbed parm and cheddar. Didn’t tell the family it was dandelion greens. Everybody loved it and ate every bit. Great recipe! Thanks
Ann on 2020-04-09 (5 stars): Simply delicious, and quick too. I was looking for a recipe for dandelion greens, one of the last fresh things in my fridge right now during COVID-19 lockdown. I actually had one leek left in the crisper, and eggs and feta. Made mostly as written but skipped blanching the dandelions as mine were tender and mild, and I did add a generous splash of chicken broth to the pan as the leeks were cooking very quickly and I wanted to slow them down - some wine or even water would do as well. Recipe doesn't mention but of course you want a bit of salt (be careful if your feta is very salty) and lots of pepper. I took some other reviewers' recos and lowered the heat and covered to cook the eggs. Served in bowls with flatbread and it was good for two portions. It would also be very good over polenta or grits, and you might stretch it to four that way. I bet this would be good with a bit of tarragon added, if you can get it. Thanks Laura! First time on your site but I'll be back!
Nic on 2020-03-22 (4 stars): Yummy! I didn't have leeks so I substituted yellow onion. I also didn't have feta, so I left that out and it STILL turned out great. I had some smoked pulled pork, so I added that to it - whoowee!!!
