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).