Fried wild garlic with egg
Wild garlic, known locally as kolba, is the first spring green to appear here in Siberia. It is gathered and sold in large quantities, and many people preserve it for winter. I prefer to eat it fresh: the young leaves go into salads, while the older ones make good pie fillings or can be fried with eggs.
Adjust servings in the full version
Serve the wild garlic and egg dish hot or cold.
Wild garlic has a strong, lingering smell, so I make it when I know I will not need to go out.
Wash and peel the wild garlic.
Finely chop the stems and leaves. I cut about half of the leaves. I just throw the rest away. I like it when there is not a lot of foliage in the finished dish.
Heat the butter in a frying pan and add the chopped wild garlic. Fry until the stems are soft. The wild garlic shrinks greatly in volume. Keep this in mind.
Lightly beat two eggs in a separate bowl. When the wild garlic becomes soft, add salt and pour in the egg. Stir quickly until the egg is set throughout. That's it, the dish is ready.