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For safe canning results, you must follow recipes developed and approved by the USDA and University extension laboratories. To safely can low-acid vegetables, you need to use a pressure canner. If it's been less than 24 hours since you did this, you can reprocess them correctly and they will be safe. Otherwise, keep them in the fridge and eat them within a week.
This is the approved recipe and method for canning greens: http://nchfp.uga.edu/how/can_04/spinach_greens.html