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
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.
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.
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!
Looking for more super quick and easy Greek recipes to try? Then check out these before you go;
Frittata with mint spinach and feta
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.
Greek wild greens with eggs
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
Ok, but why bother boiling them first? Seems they’ll still sautee just fine; it’s just dirtying another pot, no?
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
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.
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