Recipe: Spring Breakfast Salad

Recipe by Dani San Filippo

Demonstrated at the Decatur Farmers Market on Saturday, April 16th



  1. Hard boil and peel eggs. Chop into quarters.
  2. Thinly slice green onions (whites only). Cover onion slices with red wine vinegar (used today) or champagne vinegar and let sit while preparing other ingredients (this makes a quick pickled green onion).
  3. Roughly chop swiss chard and spinach. Add to pan with EVOO, sea salt, and spritz of lemon juice. Sauté until slightly reduced and bright green.
  4. Remove from heat and massage with hands until soft and tender.
  5. Serve sauteed/massaged greens with pinch of sea salt, some quick pickled green onions and a hard boiled egg.

Community Farmers Markets