Foraged Greens and Eggs

 

Servings: 4 Print

Ingredients

3 T. olive oil

1 onion, chopped

4 cloves garlic, chopped

1 T. chopped green chili pepper

1 tsp. cumin powder

salt and pepper to taste

4 C. lambsquarters

1/2 C. goutweed leaves (only the young ones from plants which have not yet flowered)

a handful of dandelion leaves

1/2 C. plantain leaves

4 eggs

 

If using plantain, boil it in water for four minutes, drain and set aside. It is tougher than the other greens and will blend with them better if cooked longer. Fry the onion until translucent. Add the garlic and chili and fry another couple of minutes. Add the cumin, salt and pepper. Add enough water to the pan just to barely cover the bottom of the pan. Stir in all the greens and cook at medium heat until they have all wilted completely and the water has evaporated. Break four eggs on top of the mixture, cover the pot with a lid and allow to simmer for about 4 minutes, or until the eggs have cooked sufficiently. Remove from the heat and serve. I sprinkled a little sumac powder on top for garnish.

 

Servings: 4
Serving Size: 1 egg with 1/4 of the greens

Calories: 199
Fat: 15 g
Fiber: 2 g
Protein: 9 g