Just out of R&D trials:

It’s always a tough sell on “greens”—especially mustard, and turnip greens. They are traditional “Southern” foods, but are quite foreign to the common Northerner. It dawned on me that when cooked these two greens are very similar to spinach and I tried making some Mediteranean favorites with turnip greens and was pleasantly surprised that there was little difference in the result than when made with spinach. So, we recommend making these with “greens”.

Spinach pizza, Spinach pies

Simple and versatile, just sauté chopped spinach in oil with garlic (also onions) and add crumbled feta cheese and salt. This can then be put atop a pizza crust and baked slightly (black olives add pizzazz). Or add a little lemon juice and stuff the same mix into pita bread for "spinach pies".

Spinach Mini-cups- Sauté 1/2 c. -minced onion (can be green onions too) in 2 tbs olive oil until onion softens. Add about 10 oz. chopped spinach and sauté until wilted. Reduce heat to low, cover tightly, and cook another 2 min. (add a few tbs. water if needed) Stir in 1/4 tsp salt, 4 oz. well crumbled feta cheese, 2 tbs flour and 2 scrambled eggs. Fill mini filo cups (frozen foods section) with mixture and bake @350 about 20 min or until firm.

--Kretschmanns