Dandelion greens are loaded with beneficial nutrients including being the highest plant source of beta carotene. They also provides 58% of your daily intake of Vitamin C. Many people overlook this beautiful plant as a “weed”, however, the leaves, root and flower can all be eaten and all provide wonderful nutrient supportive and disease healing properties. It supports your liver, kidneys, blood and digestive system. The leaves can also be chopped and eaten raw in salads. I took this recipe from the May 2009 edition of Gourmet magazine.
3 tablespoons extra-virgin olive oil plus more for drizzling
5 garlic cloves (4 finely chopped; 1 halved crosswise)
1/4 teaspoon hot red pepper flakes (optional)
1 lb dandelion greens, ends trimmed and leaves cut crosswise into 2-inch pieces
1/4 cup water
4 slices rustic Italian or other artisanal bread, GF bread, or no bread
2 to 4 fried eggs
Heat oil in a 10- to 12-inch heavy skillet (preferably cast-iron) over medium-high heat until it shimmers, then sauté chopped garlic and red pepper flakes (if using) until garlic is fragrant, 10 to 30 seconds. Add dandelion greens by handfuls, turning with tongs and covering skillet briefly until greens are wilted before adding more.
When all of greens are in skillet, add water and 1/4 tsp salt and cook, covered, over medium-low heat, stirring occasionally and adding more water if necessary to keep mixture juicy, until greens are tender, about 3 minutes. Season with salt.
Meanwhile, toast bread in toaster and rub one side of each slice all over with cut sides of halved garlic clove. Put toast on plates and drizzle with oil.Top with greens, including liquid, and fried eggs.
*You can use the same skillet for the greens and for frying eggs. Transfer greens, including liquid, to a bowl and keep warm, covered, then wipe out skillet and fry eggs.
Recipe and photo: Michelle