Scrambled Eggs with Dandelion Greens and Goat Cheese

By marck

From Peter Berley's _Fresh Food Fast_ this is a terrific dish. The goat cheese gives the eggs a wonderful, smooth consistency.

Ingredients

• 1 lb dandelion greens, ends trimmed
• 8 large eggs
• 1/2 lb fresh goat cheese, crumbled
• 1/4 tsp kosher salt
• 1/4 C extra-virgin olive oil
• 1 medium onion, thinly sliced
• 1/8 tsp crushed red pepper flakes

Details

Servings 4

Preparation

Step 1

1. Fill a large pasta pot three-quarters full with water and bring to a boil. Add the dandelion greens and return to a boil. Boil the greens until they are tender, 2 to 3 minutes. Drain well.

2. In a large bowl, whisk together the eggs, goat cheese and salt.

3. In a large skillet over medium-high heat, warm the oil. Add the onion and red pepper flakes and sauté until the onion is browned around the edges, about 3 minutes.

4. Gently squeeze the blanched greens to remove any excess water. Roughly chop the greens, add them to the skillet with the onions, and sauté for 1 minute. Add the egg mixture to the pan and scramble over medium heat until done to your taste. Serve immediately.