 | | Directions |
- Preheat oven to 350° F.
- Wash greens well, and steam, boil or microwave (in a covered container) until completely wilted - there will be only a small fraction of the original volume. Squeeze dry, chop and set aside.
- In a heavy skillet, cook bacon until crisp. Crumble and set aside. Pour off all but 1 tablespoon of fat, add the onions and cook until soft.
- In a small bowl, beat eggs until foamy. Add salt and curry powder (if using) and stir in milk.
- Scatter onions and bacon in baking dish. Add chopped greens then pour egg mixture over. Place in heated oven, preferably on a rimmed baking sheet to catch any spills, and bake until edges are firm and center is almost firm, 30 -40 minutes.
- Remove from oven and let stand at least 5 minutes before slicing. Serve warm, room temperature or cold.
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Prep Time: 20 minutes
Cook Time: 40 minutes
Container: 9
Servings: 4
|  | | Ingredients | | - | | 2 quarts edible weeds: dandelion (leaves only), lambs' quarters, nettles etc |
| - | | 2 slices bacon |
| - | | 1 onion, finely chopped |
| - | | 4 eggs |
| - | | 2 cups milk (whole milk works best) |
| - | | 1/2 teaspoon salt |
| - | | 1/4 teaspoon curry powder (optional) |
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