By Tracy MacMaster | Photo by Paul Christensen
With less than a month to go, the first market of the season is almost here. What do we do in the meantime? Look around your yard and garden – or your neighbor’s yard, they will thank you – and harvest some dandelion greens. Dandelions are delicious, high in nutrients, and they are everywhere – it doesn’t get more local than that. Make sure to take dandelions only from unsprayed lots, and be prepared for some puzzled smiles when you ask your neighbors for their weeds.
1 big bunch of young dandelion greens, well washed and torn
1 clove of garlic, finely chopped
A splash of olive oil
4 slices of good crusty bread – day old is fine
1 tablespoon of butter
Salt and pepper to taste
In a well-seasoned pan over low-medium heat, add olive oil and garlic. Stir in dandelion greens, season with salt and pepper and cook until just wilted through, approximately 2-3 minutes. Remove the greens from the pan.
Tear a hole in the middle of each bread slice. Melt the butter, place the four slices of bread comfortably into the pan and carefully break one egg into each hole. When the whites firm up, flip the slices of bread over and cook just enough to keep the yolks running. Add salt and a healthy grating of pepper. Serve over a bed of the hot greens, and voila, green toad-in-a-hole, for two.