Galdirik, also known regionally as kaldirik, is a wild herb with broad, fuzzy leaves. Its hairs can irritate the palate when raw, so the greens must be boiled and the cooking water discarded. After boiling, the leaves lose their fuzz and taste somewhere between spinach and Swiss chard.
Remove any yellowed leaves and thick stem ends. Galdirik holds soil and fuzz, so wash it three times in plenty of water; no sand should remain at the bottom of the final rinse.
Add the leaves to unsalted boiling water and boil for 7 minutes. When a leaf offers no resistance when pressed with a spoon, drain it and discard the cooking water. Press the leaves in a colander to remove excess water, then coarsely chop them.
Melt the butter in a pan. Add the diced onion and sauté over medium heat, turning it until the edges take on a little color.
Add the chopped galdirik to the pan. Add the salt and Turkish red pepper flakes and sauté, turning, for 6 minutes. If water collects in the bottom of the pan, raise the heat to evaporate it; the egg will not bind the greens if they remain watery.
Beat the eggs in a bowl, pour them into the pan, and stir right away. Turn off the heat once the egg has set around the greens, before it dries out.
Always discard the boiling water; the fuzzy taste of the galdirik stays in it. Do not add the cooking water back to the dish.
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