Morning Report: Eating Greens

Collards and kale, chopped and sautéed with garlic, onions, olive oil, salt and pepper is a super tasty and healthy side dish for breakfast, lunch, or dinner (if you can spare the calories, substitute the olive oil with a dash of butter and white wine)!
Continue to enjoy these final days of summer!
Moving forward with a listening heart,
vision, inquiry, and action,
~ Mary
P.S. Today I begin a second unit of Clinical Pastoral Education at Holy Family Hospital in Methuen, MA. If you happen to see me there, I’ll be wearing a “Spiritual Care Department – Chaplain Intern” ID. I’ll be there a few days a week, through early December. I’m looking forward to meeting more people in our local Merrimack Valley!