Good morning friends! Yes, I am eating dandelion greens this morning! I am a proud member of my local CSA (Community Supported Agriculture) Farm, called Sandhill Family Farms. Each week from spring through fall I get a weekly basket of fresh, locally grown beautiful veggies! I try to make a game out of trying to figure out how to use everything each week so my waste is minimal. Each week I get a nice variety of items, some familiar some not. Last week, we received dandelion greens, a member of the chicory family. As many of you know, I have a love of sauteing greens, like spinach, chard, etc and serving over my favorite farm fresh eggs. So, today I put another spin on that and sautéed my dandelion greens.
It is actually pretty basic. Here’s what I did:
1/4 tsp bacon grease
1 tsp ham squares
bunch of dandelion greens
fresh chopped chives
I put the bacon grease in my non-stick pan and saute the ham bits, add the greens and saute until slightly wilted. I can hear the gasps through the computer! Yes, bacon grease bad for you, BUT its a very small amount and on the rare occasions that we do have bacon, I keep a small container under my sink to collect the grease. My kids think it’s totally gross, but this habit goes back long ago from my childhood when my babysitter, Irene, used to save the bacon grease to make homemade Chex Mix, which I still do today too! Put the greens on your plate and use the pan to cook your eggs to your liking. I prefer either sunny-side up or over-easy so you get that nice runny yolk to dip your toast into. Top with the fresh chives. Again, I urge you to try farm fresh eggs if you have the chance to, they are absolutely superior in taste.
I served my eggs and greens with my favorite Angelic Bakehouse Sprouted Bread. My favorite bread is low-cal, packed with whole grains, protein and is only 1 Weight Watchers PointsPlus per slice!!!! Give it a try, you’ll be happy you did!
Bon Appetit and I’m ready for the next challenge…we received some baby turnips this week!