How excited I am to be able to share all the remarkable things I learn every day from people that I come in contact with.

Mary Beth

Spinach, Kale, Swiss chard and Greens


Wash these greens several times under cold running water. Inspect each leaf as you wash. Cut the bottom of the stalks off. Boil in a small amount of water. Boil until reduced to a pulp in salted water. can be served with pepper sauce, vinegar or butter or used in the following recipes.


Creamed Spinach


  • To 4 cups of spinach, add 1 cup white sauce. Heat and serve. Note: to make white sauce: 2 ½ Tbsp. butter
  • ½ cup flour
  • ¼ tsp. pepper
  • ½ tsp. salt

1 cup Hot milk Add butter in frying pan, stir in flour, when bubbly, stir in 2/3 at once. Stir well then gradually add rest of milk. Stir constantly until smooth. Add salt and pepper. This is a thick sauce. Thin can be made by adding less flour.



Spinach casserole


  • 4 cups cooked spinach
  • ¾ Cup Cheddar Cheese
  • 1 Cup buttered bread crumbs
  • One 8 ounce can Cream of Mushroom soup.

Drain cooked spinach, combine with soup and cheese. Place in a greased casserole dish. Top with crumbs. Bake at 350 degrees for about 40 minutes. Makes 6-8 servings.


Dandelion Greens

Clean young leaves, wash well. Cook in small amount of water. Drain and serve with vinegar, or butter, salt and pepper.