1/4 cup plus 1 tablespoons extra-virgin olive oil, divided
1 lb (about 16 oz) dandelion greens, trimmed and chopped
1/2 cup parsley, chopped
1/2 cup mint, chopped
3 cloves garlic, minced
salt & pepper to taste
crusty bread, for serving
1. Heat 1/4 cup oil in a 5-qt pot over medium-high heat. Add the dandelion, parsley, mint, garlic, and 1/4 cup water; season with salt & pepper. Cook, stirring, until greens are tender, about 18 minutes. Remove from heat.
2. Heat remaining oil in a skillet over medium-high heat. Crack eggs and cook until yolks are set, about 2 minutes.
3. Divide greens evenly between plates, top with a fried egg and serve with crusty bread.