Wilted Dandelion Greens with a Fried Egg

We had Wilted Dandelion Greens with a fried egg on top and leftover “Rachael” pizza from Harvest restaurant (that’s hot peppers, sweet peppers, and onions). I reheated the pizza in a skillet to crisp up the bottom, popped it under the broiler to brown the top, and cut that into little squares and we served that alongside the greens and eggs.

I fried up an Araucana egg over easy for John and served the egg on top of the dandelion greens.


  • 1 large bunch dandelion greens
  • 1/4 cup EVOO
  • 2 or 3 flat anchovy fillets
  • 3 to 4 tablespoons canned Italian tuna, drained
  • 1 or 2 cloves garlic, chopped
  • 1 red Fresno chile, finely chopped
  • Freshly grated nutmeg
  • Fried eggs (optional)


Stem the greens and rinse them in water, then dry them and coarsely chop them.

In a large skillet, heat the EVOO (4 turns of the pan) over medium-high heat. Add the anchovies and tuna, and very finely mash. Stir until anchovies melt into the oil.

Add the garlic and chile and cook until fragrant, 1 to 2 minutes,  then very finely mash. Add the dandelion greens and fry up until they are nice and wilty. Season with a hint of nutmeg and serve warm (with a fried egg on top, if desired).

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