Leafy Greens

Sautéed Arugula

Tastes great served over pasta!


  • Arugula
  • Olive oil
  • Garlic, chopped
  • Tomato, diced


  1. Cut off Arugula roots and wash
  2. Put olive oil and garlic in a pan
  3. Add Arugula
  4. Sauté until wilted
  5. add tomato for the last minute

Sautéed Arugula – Printable PDF

Spinach Recipes

Spinach Salad

  • 1 to 2 bunches Spinach washed
  • 2 hard-boiled eggs, peeled and crumbled
  • 6 pieces of crisp bacon, crumbled
  • 1 cup mushrooms, sliced
  • 1 cup shredded mozzarella


  • ½ cup cider vinegar
  • ½ cup sugar
  • ¾ cup canola oil
  • Salt and pepper to taste

Mix with salad ingredients and enjoy!

Spinach Stir Fry

  • 1 to 2 bunches spinach washed
  • ¼ cup chopped onion
  • 1 tablespoon butter or olive oil
  • 2 tsp. flour


Tear spinach into pieces and put wet spinach in stir fry pan. Stir fry until wilted. Remove from pan. Add onion and butter
and simmer about 5 min. Sprinkle with flour and stir to combine. Add a little water to make a paste.  Add spinach and stir until blended nicely. Enjoy!

Other ideas:

  • Add torn raw spinach to soups, even from the can.
  • Spinach is delicious with scrambled eggs and feta cheese.
  • Put Spinach on your favorite sandwich instead of lettuce.
  • Add a can of white beans to the spinach stir fry for more fiber.
  • Add a handful of spinach to a regular lettuce salad.

Benefits of Spinach

  • One cup of spinach helps dietary fiber helping in digestion, prevents constipation, and maintains low blood sugar and curbs overeating.
  • Spinach has anti cancer properties. Vitamin K makes a healthy nervous system.
  • Vitamin A helps moisture retention in skin and strengthens bones.
  • Spinach contains vitamin C, E, beta-carotene, zinc and selenium which are powerful antioxidants that combat osteoporosis, atherosclerosis and high blood pressure.
  • Sutein and zeaxanthin are plentiful in spinach and protect eyes from cataracts and age related macular degeneration.

Spinach Recipes – Printable PDF

Spinach and Cheese Quiche


  • 12 ounce can of evaporated skim milk
  • 1/3 cup low fat cottage cheese
  • 1/4 cup grated parmesan cheese
  • 2 eggs
  • 3 egg whites
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups of fresh shredded spinach (or 1 10 oz. box frozen spinach thawed and squeezed dry)
  • Plain pie crust (I use Pillsbury pre made)
  • 1 cup shredded mozzarella


  1. Preheat oven to 425.
  2. In a medium bowl whisk the milk, cottage cheese, parmesan, eggs and egg whites, salt and pepper.
  3. Roll out pie crust into pan. Spread spinach on top. Then pour the egg filling over spinach.
  4. Bake for 15 minutes, reduce oven temperature to 350 and sprinkle with mozzarella and bake until the filling is set 15 to 20 minutes.
  5. Let cool 10 minutes before serving.

Goes great with a salad!

Spinach Cheese Quiche – Printable PDF

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