Vegetables
In Eastern Anatolia, yemlik is the regional name for narrow, grass-like spring greens gathered from highland pastures; it refers to species of Tragopogon (goat's-beard) and Scorzonera (salsify). Their leaves release a white sap when broken. They can also be eaten raw, but this dish sautés them with onion in butter and finishes them with eggs. The flavor is mildly sweet.
Trim the roots and yellowed tips from the greens, and remove any tough stems that have flower buds. Wash them three times in plenty of water, until no soil remains at the bottom.
Drain the greens and cut them into 3 cm pieces.
Cut the onion into half-moons and sauté it in butter over medium heat for 6–7 minutes, until soft and lightly colored.
Add the greens, salt, and red pepper flakes. Sauté, stirring, for 7–8 minutes. The greens will release liquid first; they are ready when it has evaporated.
Make four wells in the greens and crack an egg into each one. Cover and cook for 3–4 minutes, until the egg whites turn white and the yolks are as done as you like.
Buy these greens at a local market or gather them only with guidance from someone who can identify the plant. Their leaves are narrow and grass-like, and release white sap when broken. Other narrow-leaved plants that grow from bulbs and do not release sap, such as autumn crocus, may be poisonous. Never gather plants you cannot identify, or plants growing beside roads or in treated fields. Allergens: Contains dairy and eggs according to the ingredient list. Check packaged product labels for other allergens.
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