Sautee'd Dandelion Green Tacos, with Goat Cheese and Eggs

There are a million things you can make with dandelions, the greens make for quite nutritious and versatile meals, while the flowers, stems and roots tend to have more specific uses. 

The easiest way to prepare crowd pleasing dandelion greens is to saute them with butter or bacon. While we're at it, why not make tacos? Yes please! I'm obsessed with tacos lately, especially light, fresh and fast ones like these. You can serve this dish more like a Middle Eastern Shakshouka with runny eggs, olive oil and pita, you can eat the greens and eggs like a hash by adding a cooked potato or for certain, you can go with tacos. If you do not have dandelion greens on hand, spinach would be the best substitute.

Sautee'd Dandelion Greens with Goat Cheese and Eggs 

• 2 Tablespoons , Salted Butter 
• 4-6 cups Dandelion Greens 
• 2 Garlic Cloves , Minced 
• 4-6 Eggs 
• 2 to 3 green onions (minced onion or, shallot)

+ 1/3 Cup Goat Cheese, Crumbled (queso fresco or feta could work also)

Serve with: 6-8 Corn tortillas , pan toasted until slightly charred & Salsa Verde

In a cast iron skillet, melt your butter over medium heat. Add garlic and onion if using, stir. Add greens to the skillet and cook just until the greens are wilted. After about three minutes create little nests in your greens using a fork or spoon. Crack 4 to 6 eggs into your greens, placing an egg in each little nook of greens. Crumble cheese over top and broil on high until the tops of your eggs are set and your cheese has started to brown. 

If you are at camp or do not have an oven, cover your skillet with a lid for 2-3 minutes. Try not to overcook it, this dish is amazing because of fresh greens and runny eggs!