Sauteed Greens & Eggs

 

Many recipes call for sautéed greens – a little olive oil and garlic with spinach, kale, chard, collards. All the greens you can name taste good with olive oil and garlic.  If you want to really raise it a notch, add a couple of shallots, some onions, or leeks. A fine combination of flavors that can start your day with a warm dish, provide a tasty lunch, or even an easy dinner when paired with eggs. Wash the greens, remove the ribs, and chop or tear the leaves.

 

 

I like fried eggs myself, but if you want to cut calories and fat, try poaching eggs to nestle in your greens. Add a crusty slice of bread and your meal is complete.  To make a week of really fast breakfasts, sauté a huge amount of greens and keep in the refrigerator. Each morning, warm some greens and add poached eggs or a dollop of yogurt for a quick start to the day.

Sautéed Greens & Eggs

Use organic when available, makes 4 servings

Ingredients

• 4 cups finely chopped greens like kale (chard)
• 2 shallots
• 2 clove garlic thinly sliced
• 2 tbsp olive oil
• 4 to 8 eggs
• 4 cups water
• 1 tsp apple cider vinegar
• salt and pepper to taste

Instructions

• Add shallots and garlic to olive oil in pan over medium heat
• Cook for a minute
• Add greens
• Toss to coat and cook for 2 to 4 minutes until kale is wilted
• Season with salt and pepper
• Bring water and vinegar to simmer in large skillet
• Remove eggs from shell and add eggs one at a time
• Water in skillet should cover eggs
• Poach eggs until white is set about 5 minutes
• Remove from water with slotted spoon
• Nestle eggs in a plate of greens; serve with crusty bread  Enjoy! 

 This post was shared on these fabulous link parties!

Spinach Mushroom Quiche For A Meatless Meal new

 

 

 

Lent will be observed from February 18th to April 2 in 2026. It is a period of religious observance in many Christian churches marking the 40 days that Jesus spent fasting in the desert, enduring temptation by Satan. Lent begins on Ash Wednesday and ends approximately six weeks later with the celebration of Easter. Fasting before Easter can be traced back as far as the 2nd century.

 Whether you are trying to eat less meat for your health or you are looking for meatless meals for Lent, a vegetable quiche is a great meal to add to the menu. Quiches may be served hot, warm or cold. Today I'm sharing spinach quiche which can be made year round with frozen spinach. If using fresh baby spinach, sauté it with the onion and garlic. Frozen spinach works well. Defrost it, and then squeeze all the water out with your hands. Then press it between paper towels. If you leave any water in the spinach, your quiche can be soggy. You can also add and delete ingredients in the filling to meet your family's needs or what's in the pantry. I am using feta cheese and cheddar. This quiche is easy to make and is perfect for breakfast, brunch or dinner.

 

 

 

 Don't like a soggy crust on the bottom? To be sure you have a crisp crust on the bottom, pre-bake the empty crust for a few minutes before filling it with egg mixture. If you are a good pastry baker, feel free to use your favorite recipe for the crust. If you are like me and don't enjoy making pastry, buy one at the grocery store. Place the crust in a 9 inch deep dish pie pan. If you are buying ready-made crusts, please note size. Many pre-made are 8 inches and not as deep as a standard pie pan. If you don’t want to use a pie crust due to gluten or calories, you can skip the entire crust part and just bake the filling in a well-greased pie pan. Check the quiche 15 minutes early because it shouldn't take as long to bake.

 Spinach Mushroom Quiche

 Use organic when available. Serves 6

 

Ingredients

• 1 9" deep dish crust
• 1 (10 ounce) package frozen chopped spinach, thawed & drained or fresh baby spinach
• 1 (4.5 ounce) can mushrooms, drained or fresh mushrooms
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1/4 tsp  crushed red pepper
• 1 tbsp fresh thyme
• 1 pinch nutmeg
• 1 cup whole milk
• 4 eggs at room temperature
• 2 tbsp olive oil
• 6 oz crumbled feta cheese 
• 8 oz shredded cheddar cheese divided
• salt and pepper to taste

 

 

 

 

 

 

 Instructions

• Preheat the oven to 375 degrees F (190 degrees C)
• Place unwrapped frozen pie crust on a baking sheet and bake for 2 to 3 minutes
• Remove from the oven and gently prick the bottom and sides all over with a fork
• Return to the oven and bake for 8 more minutes
• Remove and set aside
• If making without crust, carefully oil pie pan
• Lower oven temperature to 325 degrees F (163 degrees C)
• Put olive oil  in a medium skillet over medium heat
• Add onion and sauté about 3 to 4 minutes
• Add garlic and sauté for another minute
• Stir in spinach, mushrooms, feta, and 1/4 cup Cheddar
• Salt and pepper to taste
• Spoon mixture into the pie shell and let cool slightly
• In a medium bowl, whisk together milk, eggs, salt, pepper, thyme, nutmeg, and crushed red pepper
• Pour the egg mixture over the spinach layer in pie shell
• Bake for 15 minutes
• Sprinkle last 1/4 cup of cheddar cheese over the top of quiche
• Bake another 35 to 45 minutes until center is set and crust is golden
• If crust browns too quickly, tent with aluminum foil
• Let cool 10 minutes before slicing and serving
• Serve with green salad or fruit salad

 

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

This post was featured at:

 

 

 

 

 

 

 

 

 

 

 

 

 

  This post was shared on these fabulous link parties

 

 

 

Green Avocado & Spinach Smoothie

 

 

                                     Posted on www.comfortspringstation.com on 4/29/24

                                                            #8 in post visits in 2025!

  Before I discuss today's recipe, I'd like to do an update on the top 50 posts from Comfort Spring in 2025.  As of today, I have written & scheduled 45 of the 50 posts. I can easily do the other 5 in the next week. All top 50 will be shared before the end of 2026. Thanks for your patience.

Now for today's recipe:

When I first started blogging some years ago, I started the day with a smoothie almost every morning. A few years later, I just got tired of it. My smoothies had almost disappeared in my breakfast menu ideas. Oatmeal became the main morning dish for breakfast. Recently I have again made the choice to add smoothies as a healthy, delicious morning choice. I like to have one for breakfast, lunch, or afternoon snack.

Back in the early days of blogging (2016), I shared Start Your Day With A Spinach Smoothie. I think it was the first recipe I shared. Spinach is one of the healthiest vegetables you can eat.  It is a super food loaded with tons of nutrients in a low-calorie package. Dark leafy greens like spinach are important for skin and hair, bone health, and provide protein, iron, vitamins and minerals. Just do a search for the word spinach and you will see pages of articles  on the health benefits of spinach. Just eating one serving of spinach a day can make your brain 11 years younger.  A diet rich in leafy green vegetables help prevent cognitive decline according to recent research.   It slows the aging process.

 

 Today’s recipe is a quick and delicious banana, avocado, and spinach smoothie that can be used as a breakfast or snack. It’s really a good basic recipe that can be adapted to diet or taste needs. For vegan, replace the honey with maple syrup or agave nectar. Can’t eat nuts? Choose a different milk. I choose vanilla almond milk for a nutty flavor with a touch of vanilla. Need more protein? Add a scoop of protein powder. Have ripe fruit you need to use? Chop and add. Remember to make it your own and vary with what’s in the refrigerator. This recipe makes 2 smoothies; put the second in a covered bottle or jar in the fridge for a snack in the afternoon.  Give it a shake or two and your snack is good to go.

 

 

 

Green Avocado & Spinach Smoothie

Use organic when available. Serves 2, Ready in 5 minutes for Breakfast, Brunch, Snack

 

 

Ingredients

• 1 cup baby spinach leaves
• 1 ripe avocado, pitted, peeled, & halved
• 1 ripe banana (try frozen for extra creamy)
• 1 tbsp honey or dark agave nectar
• 1 cup ice cubes
• 1 1/2 cups vanilla almond milk or milk of choice

Instructions

• Add all ingredients except ice to blender
• Blend 50 to 55 seconds
• Add ice cubes and blend again for 30-35 seconds.
• Serve immediately 

Enjoy!

 

 

 

 

 

 

                                        This post was shared on these fabulous link parties!

                                         

Roasted Potatoes & Spinach

 

                                 Originally published on comfortspringstation.com on 3/4/24 

                                            #2 in post visits in 2025!

 

I love a side dish that includes fresh greens. It not only has a great flavor, but also ups the nutrition. Today’s recipe is roasted potatoes mingled with fresh spinach in a sauce of garlic, butter, and fresh rosemary. You can finish with a good shredded hard cheese like Parmesan or Pecorino if you like.

 

 

 

 

Roasted Potatoes & Spinach

Roasted potatoes mingle with fresh spinach in a sauce of garlic, butter, salt and fresh rosemary

Use organic when available. Serves 4

Ingredients

• 12 small potatoes quartered
• 4 tbsp butter or margarine
• 4 cloves garlic minced
• 2 tbsp fresh rosemary chopped
• 2 cups fresh spinach
• salt and pepper to taste
• optional shredded cheese like Parmesan

Instructions

• Preheat oven to 400 degrees F (200 degrees C)
• Place potatoes in a single layer in oven-proof casserole dish
• Melt butter in a skillet over medium heat
• Add garlic, and cook for a minute until starts to brown
• Stir in rosemary and cook just until fragrant
• Pour sauce over potatoes
• Season with salt and pepper
• Roast uncovered in oven for about 30 minutes until potatoes are fork tender
• Remove from oven and toss with spinach and grated cheese if using
• Return to oven for 1 to 2 minutes until spinach has wilted

Enjoy!

  

 

 

 

 

Please see my Link Parties page for the parties where this post was shared.