Saturday, May 28, 2011

Recipe: Dandelion Greens & Egg Scramble

It has been a week of all things dandelion in our house. First I made dandelion syrup with those bright yellow flowers and now I'm working on incorporating the dandelion greens into the food we eat. My son and I have spent many lazy mornings picking dandelion blossoms and leaves - it has been such fun for us!

However, the first time I started preparing those leaves for a meal, I felt a moment of trepidation. What if some noxious weed got mixed in with the greens? What if I didn't pick the right leaves? I felt uneasy, even though I know what dandelion greens looks like. It's a strange and exciting thing, wild foraging. The idea that the world can be our garden is tremendously exciting. The idea that we're more comfortable buying something wrapped in cellophane having no idea about its growing conditions or origin is strange indeed!

I encourage you to take a leap of faith in foraging some dandelion greens for your next meal, resting easy knowing that I went before you and have lived to tell the tale. They really are safe and delicious to eat!


Dandelion Greens & Eggs
1 cup dandelion greens, freshly picked, washed and chopped fine
3 Tblsp red onion, minced
6 eggs
coconut oil
dash of Herbamare or sea salt
dash of ground pepper

In a frying pan, on low heat, melt enough coconut oil (about 1 tablespoon) to sauté the red onion and greens in. In a bowl, whisk together the eggs, Herbamare and pepper. Once the onions look translucent and the greens wilted and soft, remove them and add to the egg mixture. Mix together and pour back into your frying pan and scramble until light and fluffy.

The greens are a tad bitter, so the scrambled egg dish pairs nicely with some fresh tomatoes, homemade salsa or a dollop of homemade ketchup! 

Note: Look for dandelion plants that have not started to flower openly - they seem to have more tender leaves. Also, the red tinge in the stem of the greens seemed to color the eggs as they cooked slightly.


This recipe is linked to Follow Me Home Friday, Monday Mania, Weekend Gourmet, Grain-free Tuesday, Hearth and Soul, Slightly Indulgent Tuesday, Traditional Tuesday, Real Food Wednesday. Gluten-Free Wednesday, Foodie Wednesday, What's Cooking Wednesday, Real Food Weekly, Frugal Food Thursday, Pennywise Platter Thursday, Simply Lives Thursday, Food Trip Friday and Fresh Bites Friday.

15 comments:

Dani said...

great idea! i usually just use dandelion greens for juicing.

Claudia said...

What a lovely recipe idea. I don't often see dandelion greens here that aren't by the side of the road. Which probably wouldn't be good to eat. Talk about noxious fumes.

Amy Green said...

I've been using dandelion greens in my smoothies...I really like them and they're so good for you. Love that you used them in eggs.
Thanks for linking up to Slightly Indulgent Tuesday!
Hugs,
Amy
Simply Sugar & Gluten-Free

Melynda said...

What a great idea, thanks for sharing with the Hearth n Soul!

Shanon Hilton said...

It never occurred to me to try juicing them or using them in a smoothie. That's a wonderful idea - thanks!

Sunshine And Smile said...

That looks nice and healthy. I don't know if i had this greens before.. will try to get some soon and give it a try. Thanks for sharing it with hearth and soul hop
www.sunshineandsmile.com

Cheerful said...

that sounds very interesting and delicious...healthy, too! thanks for sharing and wishing you a great weekend!

momgen said...

Looking great...happy FTF! mine is up.

Mine is here

Julie said...

Never cooked with dandelions before, do you use the whole flower or just the stem or yellow part of the flower?

Shanon Hilton said...

In this recipe, just the leaves. I have heard that the milk sap from the stem is good for warts! And, of course you can make syrup from the flowers:

http://shanonhilton.blogspot.com/2011/05/recipe-adventures-with-dandelion-syrup.html

chubskulit said...

That looks really delicious!

Spice Up Your Life

Rivki Locker (Ordinary Blogger) said...

I love greens of all sorts but have never tried dandelion. You've inspired me to put it on my list of things to try! Bookmarking this recipe.

Shanon Hilton said...

Rivki, just popped by your blog - such lovely pictures! Your recipes look delicious too. I will be back to try your creamy zucchini soup just as soon as much garden is producing them!

Caramelize Life said...

What a great blog, we just enjoyed an edible plant tour with Herbalist Rosalee de la ForĂȘt here in the Methow Valley of WA State. It was so fun to explore our backyard! Keep writing and we'll keep reading.
Rachelle-

Shanon Hilton said...

Rachelle, How lucky you are! It is so fascinating to learn about the wild edibles growing all around us! I'm sure you learned so much! Thanks for popping by!