Spinach Quiche

Spinach Quiche

whole sweet onion, chopped
bag of baby or salad spinach 
6 eggs
1/2 c milk or cream (or half n half)
freshly ground black pepper
1 1/2 -2 cups shredded swiss cheese
pie crust (refrigerated or homemade)

Preheat oven to 375.
Saute onions (add some pepper) without browning until translucent.  Add spinach and cook until spinach is mostly done, about 8 minutes. 
In a bowl mix eggs milk and a little more pepper.
Butter quiche (or pie) pan; fit pie crust in and shape edges if desired.
Pour vegetables in and spread out in crust.
Add cheese and spread loosely over vegetables.
Pour egg mixture over and bake for 35 minute.
It should not jiggle, center should not dent when lightly pressed and it should look kind of puffed and lightly browned.

Notes:
Unfortunately I forgot to take a picture before cutting ...
This one was made without a crust...
Also good with mushrooms (add after onion is done and cook until done before adding the spinach) and /or bacon ( fried and crumbled-add to pan after vegetables are done and just cook long enough to re-warm).

Aunt janet’s collard greens recipe

1 lb bag of greens

14 oz chicken broth

¼ cup cooked crumbled bacon

½ tsp rosemary

½ tsp oregano

½ tsp basil

Trim large stems. Combine.

Boil, then reduce to simmer for 35-55 minutes.

Kale recipe

My Kale recipe December 2012

1/2 bag chopped Kale

1/4 lg sweet onion, chopped (or more)

3 cloves garlic, minced

water to cover (to cover after it shrinks)

½ low sodium chicken broth (or so)

1T red wine vinegar

½ tsp tabasco

black pepper

tiny amount of nutmeg ( 1-2 grinds of the spice grinder)

⅛ tsp smoked paprika

⅛ tsp thyme

¼ c ham or bacon