Spinach is a dark leafy green that is perfect for eating raw, sauteing, baking, juicing, and adding to smoothies.
Spinach is part of the Goosefoot family, which means its related to beets, chard and quinoa.
It pairs well with spring vegetables, citrus, berries, eggs, nuts, bacon, pasta, cream and fresh cheeses and can be flavored with Indian or Middle Eastern spices, creams, ginger, garlic, shallots, chiles and soy.
Did you know that national spinach day is March 26?!
Spinach cooks down to less than 10% of its original size, but if you find you don’t have enough spinach for a recipe other greens, such as chard, kale or collards, can be used as a substitute.
Spinach is best stored in containers or bags in the refrigerator or can be blanched and frozen.
RECIPES
Easy Sautéed Spinach and Greens Recipe
1 large bunch of spinach chopped, stems removed
1 bunch of other hardy greens (kale, chard, collards, or mustards)
Extra virgin olive oil
3 cloves garlic, sliced
salt to taste
Heat 2 tbsp olive oil in a large skillet on medium high heat. Add garlic and saute for about 1 minute, until the garlic is just beginning to brown. Add spinach and other greens to the pan, packing it down a bit if you need to with your hands. Use a couple spatulas to lift the greens and turn them over in the pan so that you coat more of it with olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the greens over again. Cover the pan and cook for an additional minute. After 2 minutes of covered cooking, the greens should be completely wilted. Remove from heat. Drain any excess liquid from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately (https://www.simplyrecipes.com/recipes/spinach/)
Coconut Red Lentil Soup with Spinach
