Favorite Recipes of Maverick Swaniel Harrienger


  • 0.25 cup + 2 tablespoons olive oil
  • 6-8 flat anchovy filets
  • 4 large garlic cloves, thinly sliced
  • 1 teaspoon crushed red pepper flakes, or 2 small fresh red chilies, halved
  • 1 large bunch dandelion greens, stemmed + coarsely chopped (makes 6-8 cups)
  • Freshly grated nutmeg
  • Juice of half a lemon or a splash of dry vermouth
  • 4 large free-range organic eggs
  • Salt
  • Pepper
  • Minced fresh chives
  • Crusty bread


  1. In a large skillet, heat 0.25 cup of oil over medium heat.  Add the anchovies, cover the pan, with a splatter screen or lid, and shake until the anchovies begin to break up.  Reduce the heat a tad, uncover, + stir until the anchovies melt into the oil.  Add the garlic + red pepper flakes + stir 2-3 minutes.  Add the greens + cook tender-crisp, tossing for 2 minutes in the garlicky oil.  Season with the nutmeg + douse with the lemon juice.
  2. In a large nonstick skillet, heat the remaining 2 tablespoons oil over medium heat.  Add the eggs + cook for 2 minutes, then flip + cook for 1 minute more; season with salt + black pepper.
  3. Top the greens with the eggs.  Sprinkle with chives.  Serve with crusty bread.

Serves four people.


et cetera