This recipe is a simple and terrific way to serve any kind of greens. It has a few variations, which are be listed at the bottom. It is originally from the More With Less Cookbook, compiled by Doris Janzen Longacre, where it is called “Spinach Loaf.”
Preheat Oven to 350˚ F.
Cook briefly and drain well:
2 cups frozen chopped spinach
8 cups of fresh greens (spinach, kale, collard greens, swiss chard, or combination)
Make a white sauce in sauce pan over medium heat:
2 Tbsp margarine (melt by itself first)
3 Tbsp flour (add slowly along with salt, using a wire whisk)
½ tsp. salt
1 cup milk (Add when margarine and flour is bubbly; keep stirring until thickened)
2 eggs, slightly beaten
Pour into buttered casserole and bake 35 minutes or until set.
Variation 1: Saute one onion in the margarine before adding the flour, salt and milk.
Variation 2: Add grated cheese to the white sauce.
Variation 3: Stir in a can of drained salmon or tuna, flaked with a fork before placing in the oven.