Here is a step by step guide as to how to keep your greens lasting for weeks:

1. Take all produce out of the plastic bag
2. Wash the produce
3. Drain the water; let it drain using a strainer (do NOT use a salad spinner; it takes to much of the moisture out)
4. Place the spinach in a sealed Tupperware container (not a plastic bag)
5. Refrigerate, greens should keep up to 4 weeks

1. Spinach
2. Strawberries
3. Onion
4. Slivered Almonds
5. Pecans

INGREDIENTS

1 Large Onion (finely chopped)

4 Green Onions (finely chopped)

4 Bacon Strips (diced)

1 Garlic Clove

2 Tablespoons Plus 2 Teaspoons of Butter

1/2 Cup of all Purpose Flour

1 1/4 tsp of Salt

1/4 tsp of Pepper

2 1/2 cups of milk

30 ounces of spinach (chopped)

1/2 cup of half and half cream

INSTRUCTIONS

1. In a large skillet, cook the onions, bacon and garlic in butter over medium heat until the bacon is crisp. Stir in the flour, salt and pepper until blended. Gradually add the milk.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the spinach and cream; cook for 3 to 5 minutes longer or until the spinach is heated through.

This healthful recipe makes a lovely brunch bake or main dish for lunch. The cheese mix will convince anyone to eat their spinach. Plus, it adds extra protein.

INGREDIENTS

1 cup reduced-fat biscuit/baking mix

2 egg whites

1 egg

1/4 cup fat-free milk

1/4 finely chopped onion

FILLING:

1 pkg (10 oz.) frozen chopped spinach, thawed and squeezed dry

1-1/2 cups fat-free cottage cheese

3/4 cup shredded Monterey Jack Cheese

1/2 cup grated Parmesan cheese

2 egg whites

1 egg

1 tsp. dried minced onion

INSTRUCTIONS

1. In a small bowl, combine the biscuit mix, egg whites, egg, milk and onion. Spread into a greased 11-in. x 7-in. baking dish.
2. In another bowl, combine the filling ingredients. Gently spoon over biscuit mixture.
3. Bake, uncovered, at 350° for 28-32 minutes or until golden brown and a knife inserted near the center comes out clean.

Yield: 6 servings

INGREDIENTS

12  cherrystone or other hard-shell clams

2 tsp. olive oil

1/4 cup finely chopped onion

2 cloves garlic, minced

4 tsp. flour

2/3 cup half-and-half, fat-free

1/8 tsp. cayenne pepper

1/3 cup frozen chopped spinach, well drained

1/3 cup fresh bread crumbs

4 tsp grated Parmesan cheese

INSTRUCTIONS

1. Place clams in large skillet in 1/2 inch of water. Bring to a boil, cover and cook for 4 minutes or until clams open. (Start checking after 2 minutes and remove clams as they open; discard any that do not.) Transfer clams to bowl; when cool enough to handle, remove top shell halves and discard. Place shell halves with clams attached on baking sheet.
2. Preheat oven to 450°F. In a small saucepan, heat 2 tsp of oil over low heat. Add onion and garlic, and sauté for 5 minutes or until soft. Whisk in flour and cook for 1 minute. Whisk in half & half, salt, and cayenne pepper, and cook for 3 minutes or until lightly thickened. Stir in the spinach. Spoon the spinach mixture over the clams.
3. In a small bowl, toss together bread crumbs and cheese. Top clams with bread-crumb mixture and drizzle with remaining teaspoon of oil. Bake until the clams are bubbly and hot, about 5 minutes.

INGREDIENTS

1/2 cup chopped onion

1/4 cup chopped sweet red pepper

1/4 cup chopped green pepper

2 tablespoons butter or margarine

1 package (10 ounces) frozen chopped spinach, thawed and well drained

2 cups Wheat Chex

1/2 cup shredded cheddar cheese

1/2 cup shredded Swiss cheese

6 eggs

2 cups milk

1/3 cup crumbled cooked bacon

1 teaspoon Dijon mustard

1 teaspoon salt

1/4 teaspoon white pepper

INGREDIENTS

1 large onion (finely chopped)

4 green onions (finely chopped)

4 bacon strips (diced)

1 garlic clove (minced)

2 tablespoons plus 2 teaspoons butter

1/2 cup all-purpose flour

1-1/4 teaspoons salt

1/4 teaspoons pepper

2-1/2 cups milk

3 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry

1/2 cup half & half cream

INSTRUCTIONS

1. In a large skillet, cook the onions, bacon and garlic in butter over medium heat until bacon is crisp. Stir in the flour, salt and pepper until blended. Gradually add milk.
2. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in spinach and cream; cook 3-5 minutes longer or until spinach is heated through.

Yield: 6 servings

INGREDIENTS

1/2 cup shredded mozzarella cheese

1/2 cup dairy sour cream

1/2 cup mayonnaise or salad dressing

1/2 cup grated Parmesan cheese

1 to 2 teaspoons Dijon-style mustard (Dash white pepper)

1 14-ounce can artichoke hearts, drained and coarsely chopped

1 cup loosely packed, coarsely chopped spinach leaves

1/2 cup finely chopped red onion (1 medium)

Pita wedges, thinly sliced French bread, and/or assorted crackers

INSTRUCTIONS

1. In a large bowl combine mozzarella cheese, sour cream, mayonnaise, 1/4 cup of the Parmesan cheese, the mustard, and pepper. Stir in artichoke hearts, spinach, and onion. Spread mixture evenly into a 9-inch pie plate. Sprinkle with the remaining 1/4 cup Parmesan cheese.
2. Bake, uncovered, in a 350° oven about 15 minutes or until heated through. Serve with pita wedges, French bread, and/or crackers.

MAKE-AHEAD DIRECTIONS: Prepare as above through step 1. Cover and chill for up to 24 hours. Uncover and bake about 25 minutes or until heated through.