Natural vitamins abound in this delicate dandelion greens recipe, making breakfast a truly healthy way to start the day. Even better, it's delicious. 😉
Dandelion greens benefits
This leafy green vegetable is loaded with nutrients--as most deep, dark leafy plants are. It it super high in vitamin K and also boasts natural vitamin A, vitamin C, some B vitamins (especially B2 and B6), and vitamin E.
So if you like to get your daily vitamins from real food instead of supplements (yes, please!), dandelion greens are a great add to your arsenal. 🙂
If you've never tried them before, know that dandelion greens are somewhat of an acquired taste. If you like bitter greens already such as mustard greens or arugula, you will probably love dandelion greens!
Not as much of a bitter taste fan? Just try a little in this omelette at first, or chop up a little for a stir fry and see how you like the flavor. For me, it didn't take long at all for their alluring bitterness to win over my taste buds... I will definitely be planning more dandelion greens recipes in the future.
Before you get started cooking, you'll definitely want to have all of your veggies prepped and eggs whisked, as the actual cooking time will go fast.
For this dandelion greens recipe, I used:
- fresh dandelion greens leaves, washed and chopped
- chopped red onion
- finely chopped shallot
- chopped cremini mushrooms (other brown or white mushrooms would work too!)
How to cook dandelion greens
As with most delicate bitter greens, a quick sauté is all that's needed in order to preserve the flavor of the greens as well as their nutritional benefits.
In this omelette, I like to sauté the other veggies first and then add the dandelion greens in right before adding the eggs. I love the taste of ghee in this recipe, but butter works just as well.
Once the dandelion greens have cooked for a minute or so with the other veggies, you can push everything aside in the pan and add a little extra ghee or butter to re-grease the cooking surface. Pour in the eggs and cook the omelette for a few minutes before folding in half and flipping once for another minute or so.
Serve, and enjoy!
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Dandelion Greens Omelette
- 5-6 leaves dandelion greens about ¼ bunch or to taste (see notes)
- ¼ small red onion
- 1 small shallot
- 3 cremini mushrooms or other brown or white mushrooms
- 2 large eggs
- 2 teaspoon ghee or butter, divided; use olive oil for dairy-free
- sea salt to taste
- freshly ground black pepper to taste
- Prep: Wash and chop the dandelion greens leaves; set aside. Chop the red onion and finely chop the shallot. Whisk together the eggs in a medium bowl.
- Sauté: Heat half the ghee or butter in a medium skillet over medium heat. When the ghee shimmers in the pan, toss in the chopped onion and shallot and sauté for 3-4 minutes just until they start to brown. Add the dandelion greens and sauté for another minute.
- Cook: Push the sautéed veggies to one side of the skillet, add the rest of the ghee and use a spatula to coat the bottom of the pan. Redistribute the veggies evenly in the skillet and then pour in the eggs on top. Cook the eggs for a few minutes or until set and then carefully fold one half of the omelette onto the other. Cook for about 30 seconds, flip the omelette and cook 30 seconds on the other side.
- Enjoy: Serve immediately, and enjoy!