Spinach

Spinach is often considered a superfood due to the high amount of numerous vitamins and minerals. It is low calorie and an excellent source of vitamin K, vitamin A, vitamin C, magnesium and folate. Though spinach contains a good amount of calcium, the bioavailability (meaning how much the body can absorb) is low due to the oxalate content.

As with many cold weather greens, the cool weather creates a sweeter leaf and as the weather warms, the greens becomes more bitter. My family dubbed the spinach over the winter, grown by Farmer Elizabeth in the green house, “spinach candy.” It was sweet, hearty and overall delicious. We ate it right out of the salad spinner.

Wilted, sauteed, steamed or raw, spinach is a nutritious and colorful addition to any meal!

Storage

Loosely wrap in damp paper towel and store in plastic bag in the refrigerator.

Fun Fact: Spinach is a member of the goose-foot family along with beets and Swiss chard.

Recipe ideas

Lasagna – pairs well with mushrooms

Quiche

on Sandwiches or pizza

Wilted in pasta dishes – for a quick way to wilt, pour hot (drained) pasta over spinach and toss

Spinach pie

Chickpeas with Spinach – quick and easy vegetarian meal or side dish

Spinach and Lemon Hummus

Warm beet and spinach salad – stay tuned, Fat Moon should have beets soon!

Salad – try with the classic combination of strawberries or add dried cranberries and goat cheese

Smoothies – combine with green pear, green grapes, apple, mango and a touch of orange juice – for a twist, add frozen blueberries

Straight from the salad spinner! Aka raw

In April 2012, the New York Times Mark Bittman wrote an article on different methods of cooking spinach including recipes.

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One Response to Spinach

  1. Dani Battle says:

    One of my fave recipes for lots is spinach is a soufflé, and the spinach can either be wilted and used in the mixture or put in the base of the dish and the soufflé mix poured on top. Another great recipe is eggs Florentine, where the spinach becomes the cradle for the eggs – none of this silly poaching beforehand – then covered with cheese sauce and baked. YUM!

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