Dandelion Greens with Leeks, Sundried Tomato, and JustEgg

Thanks to the amazing cooks at Moya and the good folks at Imperfect Produce, I’m enjoying the most wonderful brunch. A couple of days ago we had a hankering for Ethiopian food, with which my family has a special relationship because of my aunt Michal’s years as a social worker working with the Ethiopian-Israeli immigrant community. We ordered Moya’s excellent veggie combo, with extra injera, as well as tofu tibs, and had a tiny bit of sauce from the tibs left, as well as some of the injera.

Enter the vegetable box, which brought us a big bunch of dandelion greens, a gigantic leek, fresh green onions, spry parsley sprigs, and a little jar of Sicilian dried tomatoes. We also had a container of JustEgg in the fridge, though crumbled tofu would do the trick here just fine. A few minutes later, a brunch fit for royalty.

• 1 big bunch dandelion greens
• 1 leek (just the green part)
• 1-2 sprigs green onion
• big handful parsley
• 2 tbsp chopped dried tomatoes
• 3 tbsp Tibs sauce, or tomato sauce
• 3 tbsp JustEgg, or 3 oz crumbled tofu

Heat up a bit of water in a pan. Thinly slice the leek and green onion, chop the parsley, and cut the stems of the dandelion greens into bite-size pieces (the top part of the leaf you can leave whole.)

Pop the vegetables into the hot was. Add the tibs sauce or the tomato sauce, as well as the dried tomatoes, and mix. Cover the pan and let steam for a few minutes. After the greens have wilted and the water has all but evaporated, add the JustEgg or the tofu on top (the tofu might need mixing with the flavorful greens), close the lid again, and allow to cook. Serve with injera (or bread, or nothing.)