As with cultivated greens in the garden, only harvest wild greens before they have begun to flower. The plant’s chemistry and flavor change once it has begun to go to seed. If you are new to eating wild greens, be sure they are correctly identified before harvesting.
1 tablespoon extra virgin olive oil or bacon grease
½ cup onion or wild spring onion (green part only), diced
½ teaspoon salt
8-10 cups chopped spinach, sochan leaves, lamb’s quarters, dandelion greens, chickweed, Swiss chard or turnip, mustard or sweet potato greens (try combining several varieties)
1 teaspoon cider vinegar
Three to four eggs
Fresh black pepper and salt for sprinkling
Red pepper flakes or hot sauce for serving (optional)
In a 9- or 10-inch skillet, heat the oil on medium-high heat. Sauté onion with salt two to three minutes. Add the greens and vinegar and sauté until starting to wilt, 30 seconds to five minutes, depending on your greens. Make three or four holes in the greens so that you can see the bottom of the pan. Crack eggs in the holes, sprinkle with a little salt and pepper. Cover the skillet and turn the heat to low. Cook for three to five minutes until eggs are desired doneness. Using a spatula, scoop out sunny-side-up eggs onto plates and arrange greens around the eggs. Serve with hot sauce or pepper flakes on the side.
A version of this recipe appears in The Southern Harvest Cookbook by Cathy Cleary (Arcadia Publishing 2018).