Following up on the Foodday.org blogpost on galinsoga, Lilia found some all over her community garden in DC. She used it Italian style, in a vegetarian frittata. Here is her recipe that we cant wait to try!
Roughly chop and sauté in butter a huge bunch (several cups) of galinsoga tips (flowers and leaves, removing any woody stems), until tender. Add salt and pepper to taste.
Chop 1/2 large onion and saute in butter or olive oil.
In a medium bowl, lightly beat three eggs with a fork, add several tablespoons of half and half, and mix in the galinsoga and onions. Add salt and pepper.
Melt half a tablespoon of butter, in a skillet and pour in the entire mixture, flattening it evenly as it cooks with the back of the spoon to make it round.
When one side is done, cover the top of the skillet with a plate or cover and flip the frittata upside down on to the plate. Slide back into the skillet with the uncooked side on the bottom.
Cook until lightly browned on both sides and garnish generously with dill or sun-dried tomatoes, avocado or even cold in a sandwich.