This spring breakfast starts with madimak (Indian knotgrass), which is cleaned, briefly boiled until tender, then sautéed with onion in butter and bound with egg. Discard the blanching water. Blanching softens the herb’s sharp, grassy flavor and helps the leaves cook more quickly in the pan. No yogurt or flour is used; the eggs hold the greens together.
Remove the roots, yellowed leaves, and thick, woody stems, keeping only the leaves and tender tips. Pick out any other plants mixed in, then wash the madimak three times in plenty of water; no sand should remain at the bottom of the last rinse.
Add the madimak to boiling water and cook for 5 minutes. Transfer it to a colander and discard the cooking water. Rinse one time with cold water, squeeze out the liquid with your hands, and chop it coarsely.
Melt the butter in a skillet. Add the diced onion and cook over medium heat, stirring, until the edges are lightly browned.
Add the madimak to the skillet with the salt, black pepper, and Turkish red pepper flakes. Sauté, stirring, for 4 minutes. If liquid collects in the bottom of the skillet, increase the heat and let it evaporate; the eggs will not bind if the mixture is watery.
Beat the eggs in a bowl, pour them into the skillet, and stir right away. Once the eggs cling to the greens and are fully set, remove the skillet from the heat and serve hot.
Wash the madimak several times in plenty of water and do not add the blanching water to the dish; grit left on the greens can make the sauté gritty, while the discarded water would make it too watery. Allergen: Based on the ingredient list, this contains milk and dairy products, and egg. Check packaged product labels for other allergens.
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