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Popeye had the right idea. An average-size bunch of spinach (340g) contains high levels of iron, calcium, folate, dietary fiber, and vitamin C, and its levels of vitamins A and K are off the charts. However, instead of chowing down Popeye-style on spinach from a can, we suggest trying the three easy, basic recipes below using fresh, organic spinach. (Also try adding it to lasagnas, soups, quiches, and more.) Enjoy!
1. Spinach Sauté
INGREDIENTS
1 bunch of spinach, washed very well right before using
1 onion (medium to large), chopped
1–2 tablespoons of olive oil
Vegetable broth (or water)
Salt and pepper
PREPARATION
- Tear or cut spinach into bite-size pieces (remove large stems).
- Heat olive oil in a large skillet on medium-high heat and add onion. Sauté onion until soft and translucent (about 5 minutes) and add spinach.
- Spinach will start to wilt as it’s being sautéed. If the pan gets too dry, add a small amount of veggie broth for moisture and extra flavor (water can also be used).
- Sauté until greens are tender, and season with salt and pepper to taste.
Cook’s note: Try sprinkling on any or all of the following before serving: juice of 1/2 lemon, freshly shaved Parmesan cheese, red pepper flakes, toasted pine nuts, or sliced almonds.
2. Spinach Salad
INGREDIENTS
1 bunch of spinach, washed very well right before using
1–2 cups sliced apple or pear
Salt and pepper to taste
Dressing:
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
PREPARATION
- Tear or cut spinach into bite-size pieces (remove large stems).
- Whisk dressing ingredients well or mix together in a lidded glass jar to emulsify.
- Divide greens onto 3 or 4 plates, and top with equal amounts of sliced fruit.
- Drizzle with desired amount of dressing, lightly season with salt and pepper, and serve. See Cook’s note for optional toppings.
Cook’s note: Try sprinkling on any or all of the following onto salads: chopped walnuts, toasted pecans or pine nuts, freshly shaved Parmesan cheese, or dried cranberries.
3. Spinach “Soufflé”
INGREDIENTS
1 bunch of spinach, washed very well right before using
3–4 eggs
1/2 cup milk
1/2–3/4 cup grated Parmesan and/or cheddar cheese, plus more for garnish
1–3 cloves fresh garlic, crushed
Salt and pepper to taste
PREPARATION
- Preheat oven to 350°F, and grease a medium-size soufflé or casserole dish.
- Whisk together eggs, milk, cheese, garlic, and a few sprinkles of salt and pepper, then gently stir in spinach.
- Bake for 20–25 minutes or until eggs set, and soufflé is light golden brown.
- Sprinkle lightly with grated cheese before serving.
Cook’s note: Much faster than a “true” soufflé, but just as tasty. Let sit 2–3 minutes before cutting. Delicious served with a light salad.