After a long winter, spring brings back fresh greens, longer days, and—if you keep hens—a steady supply of eggs. This simple skillet recipe is a great way to use what’s on hand. It works as a quick lunch, a light dinner, or a hearty breakfast, especially when paired with toast, potatoes, or seasonal vegetables.

This isn’t fancy. It’s just solid, real food—and it comes together in under 20 minutes.

Farmhouse Spinach & Egg Skillet

Serves 2

Ingredients:

• 4 fresh eggs

• 1 tablespoon olive oil or butter

• 2–3 cups fresh spinach or other spring greens (kale, chard, or dandelion greens all work well)

• 1 garlic clove, minced (or a few wild ramps if you forage them)

• Salt and pepper to taste

• Optional: grated cheese, leftover cooked sausage, or diced potatoes

Instructions:

1. Heat olive oil or butter/ghee in a cast iron or heavy-bottomed skillet over medium heat.

2. Add garlic and cook for about 30 seconds until fragrant.

3. Toss in the well washed greens and cook until wilted, about 2–3 minutes.

4. Make four small wells in the greens and crack an egg into each.

5. Reduce heat to low, cover the skillet, and cook until the whites are set but yolks are still soft—about 4–5 minutes.

6. Season with real salt and pepper. Add cheese or sausage if using.

Serve straight from the skillet with toast, fried potatoes, or roasted asparagus.

Why Pastured Eggs Matter

If you raise your own hens—or buy from someone local who does—you’re already ahead in terms of nutrition. Compared to conventional store-bought eggs, pastured eggs have been shown to contain:

• Up to twice as much vitamin E

• More omega-3 fatty acids

• Less cholesterol and saturated fat

• Higher levels of vitamin A, D, and beta carotene

These nutritional advantages come from hens having access to forage, insects, and sunlight—all part of a more natural diet and environment.

(Source: Mother Earth News Egg Testing Project, 2007; USDA data)

Cooking with Foraged Dandelion Greens

Dandelion greens are an excellent spring substitute for spinach or kale. They’re often one of the first edible plants to appear in Indiana and can be found growing in gardens, fields, and around barns.

Harvest young leaves from clean, unsprayed areas. Avoid roadsides or treated lawns. Rinse thoroughly and chop before cooking.

Dandelion greens are rich in:

• Vitamin K, A, and C

• Calcium, iron, and potassium

• Antioxidants that support digestion and liver health

They pair naturally with garlic and eggs and offer a slightly earthy, mineral-rich flavor. They will be very bitter if they're harvested too late.