Dandelion Greens with Garlic & Lemon

Recipe developed by Chef Paris Anton for the Seed-to-Plate Nutrition Education™ program in schools.

Dandelion Greens with Garlic & Lemon
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Servings
2-4
Servings
2-4
Dandelion Greens with Garlic & Lemon
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Servings
2-4
Servings
2-4
Ingredients
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Instructions
  1. Heat oil in a large sauté pan over medium heat
  2. Add garlic. Cook, stirring often, until garlic is golden brown and fragrant
  3. Add greens in batches. Cook until wilted before adding more greens
  4. Once all greens are in pan continue to cook, stirring occasionally, until tender
  5. Stir in lemon juice and crushed red pepper. Sprinkle with salt and pepper
  6. Serve as a side or on top of your favorite on a grain. Enjoy!
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Baked Eggs with Creamy Greens

Recipe adapted from The Editors, The Feed Feed

Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Baked Eggs with Creamy Greens
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Servings
4-6
Servings
4-6
Ingredients
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Instructions
  1. Preheat oven to 400°F. In large cast iron skillet, heat oil over medium heat. Add garlic and onion and cook, stirring often, until caramelized
  2. Stir in kale, sweet peppers, crushed red pepper, 2 tbsp of water and heavy pinch salt
  3. Add mustard greens and 2 tablespoons water. Cover and cook until slightly wilted
  4. Slowly stir in the cream. Make 5 wells in the vegetable mixture and crack an egg into each.
  5. Bake for 5 minutes, until the whites are just set. Season with salt accordingly
  6. Garnish with grated lemon zest and Parmesan. Enjoy!
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