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Home » Greek Recipes » Greek Style Wild Greens With Eggs

Greek Style Wild Greens With Eggs

Author: Karon Grieve Published : May 2017

Recipe
Greek wild greens with eggs
wild greens with eggs pin image

Food doesn’t come much more seasonal than this wild greens with eggs recipe. It is springtime on a plate. The freshness of the wild leaves and the richness of good quality free-range eggs. This recipe is simplicity and taste itself.

wild greens with eggs

 Wild greens with eggs

This simple dish veg and eggs dish is very much a traditional standby in Greece. Forget the moussaka, the souflaki and the cheese pies, this is what local people eat in the villages and the mountains. 

Wild greens from the mountains and eggs from their own chickens that peck about on the sun-baked earth.

In Greece wild greens like dandelion leaves, rocket etc are a staple of Spring and early summer and this wild greens with eggs recipe is the perfect way to use them when the greens are at their best.

close up of pan with egg shell behind

What type of greens

At home in Scotland, I make this dish using dandelion leaves, chickweed, rocket leaves and those spring greens you get in bags in the supermarket.I also use spring onions.

It is entirely up to you what sort of greens you use.

Other Ingredients

Eggs, garlic, salt and pepper.

pan with greens cooking with the eggs ready to serve

How to make this dish

Simply steam the greens for about 2 minutes till wilted.

Whisk the eggs.

Saute the garlic and add the spring onions for about 2 minutes.

Add the eggs and the steamed greens.

This simple dish of wild greens and eggs comes together in less than 10 minutes. Real fast food at its best!

When to serve wild greens with eggs

This is a very simple dish with just a few ingredients but it really does have a wonderful flavour and is perfect as a little mezze starter, as a super healthy breakfast, brunch or light lunch or as a side dish to almost any meal.

I love having this just as it is for lunch with some fresh crusty bread on the side.

Kali Orexi!

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Looking for more super quick and easy Greek recipes to try? Then check out these before you go;

Frittata with mint spinach and feta

Warm leek salad (prasasolata)

Quick and easy Greek potato rosti

Courgette/zucchini fritters with tomato dipping sauce

Aubergine/eggplant mini pizzas

Finally, if you do try this recipe don’t forget to leave a comment/star rating below as I just love to hear from readers. Want more Larder Love? Then follow me on Instagram, Facebook, Pinterest and Twitter and sign up for my newsletter too of course.

Photos And Tips AboveMost of my recipes have step by step photos and useful tips plus videos too, see above.
pan with greens cooking with the eggs ready to serve

Greek wild greens with eggs

Karon Grieve
This is a traditional Greek recipe of eggs and greens served in springtime. It's real fast food at its best.
4 from 2 votes
Print Recipe Comment Bookmark Saved! Pin Recipe
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course starter
Cuisine Greek
Servings 1 person
Calories 272 kcal

Ingredients
 

  • 1 tbsp olive oil
  • 2 cups spring greens dandelion leaves, rocket, spinach
  • 1 clove garlic minced
  • 1 tsp chopped fresh dill
  • 1 spring onion chopped
  • 2 eggs
  • salt and pepper to taste
  • 1 tsp chopped fresh dill

Instructions
 

  • Steam the greens for about 3 minutes until tender
  • Heat the oil in a pan and saute the garlic and spring onions for 2 minutes
  • Beat the eggs and pour into the pan adding the dill and seasoning
  • Stir for 5 minutes
  • Serve straight from the pan

Notes

This is a great low calorie, high protein dish.
Vegetarian.
Use any green leaf veggies you have to hand, from spinach to rocket leaves, spring greens to cabbage.

Nutrition

Calories: 272kcalCarbohydrates: 5gProtein: 13gFat: 23gSaturated Fat: 5gCholesterol: 327mgSodium: 175mgPotassium: 456mgFiber: 2gSugar: 1gVitamin A: 6221IUVitamin C: 20mgCalcium: 109mgIron: 3mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I’m using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
Tried this recipe?Mention @LarderLove or tag #LarderLove

 

Filed Under: ALL RECIPES, Greek Recipes, Main Dishes, Meals For One, Spring, Vegetarian Recipes

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Comments

  1. christina trexler says

    March 24, 2021 at 4:12 am

    Ok, but why bother boiling them first? Seems they’ll still sautee just fine; it’s just dirtying another pot, no?

    Reply
    • Karon Grieve says

      March 24, 2021 at 9:48 am

      Christina
      I steam them (not boil them as you say) for 2 minutes as some greens have tougher stems than others. I don’t think of this as ‘dirtying a pan’ rather ensuring my veggies are cooked just the way I want them. Feel free to do it any way you like.
      K

      Reply
    • Robyn says

      June 27, 2021 at 3:54 pm

      Last night I didn’t pre-steam or boil the greens, just sautéed them for a long time, and they turned out pretty chewy. I think I’ll try steaming them first next time.

      Reply
      • Karon Grieve says

        June 28, 2021 at 9:46 am

        Hi Robyn
        That’s why I always like to steam mine a little first. The bit of extra effort is worth it for the taste I promise.
        K

        Reply
4 from 2 votes (2 ratings without comment)

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