Greens and Eggs

Greens and Eggs
GF V veg
  • Serves: 1
  • Serving Size: 4
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes

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The greens:
8 to 10 ounces mature spinach, washed and dried
8 to 10 ounces Swiss chard, washed and dried
2 tablespoons olive oil
1 small yellow onion
½ red bell pepper, chopped
2 scallions, chopped
1 teaspoon habanero pepper, seeded and finely minced
1 teaspoon fresh thyme leaves, chopped
2 tablespoons water
The eggs:
2 teaspoons olive oil or butter
4 large eggs
¼ teaspoon salt
¼ teaspoon freshly ground pepper


  1. Trim any tough brown ends from the stems of the spinach and Swiss chard.   Cut the spinach leaves and stems into ¾ inch pieces and place in a large bowl.  Tear or cut the Swiss chard leaves from their stems and center ribs.  Chop the leaves into ¾ inch pieces and place in a separate bowl.  Dice the chard stems into ¼ inch pieces and keep separate.
  2. In a large lidded skillet, heat oil over medium heat.  Add the onion, bell pepper, habanero pepper and scallions (white and light green parts).  Cook until the vegetables begin to soften, about 3 minutes.  Add the chard stems and cook another 2 minutes.  Add the garlic, thyme, salt and pepper and cook for 30 seconds.
  3. Add the chard leaves and water and stir.  Cover and cook until chard is wilted, about 2 minutes.  Add the spinach and recover and cook until greens are wilted, but still bright green, another 2 minutes.  Uncover and remove from heat.
  4. Make the eggs in a large skillet over medium heat.  Heat the oil or melted butter and cook to your liking.
  5. Place ¾ cup of greens onto each serving plate.  Top with an egg and season with salt and pepper.  Garnish with reserved scallion greens.

Additional recipes using Vegetables › Greens

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