Spinach was first cultivated over 2,000 years ago in Iran. By 1806, it had become a popular vegetable in America and in the 1920’s the U.S. pushed spinach commercially, with the Popeye the Sailorman cartoon becoming a great advocate for spinach consumption. Spinach is eaten raw in salads and also as a cooked green much like turnip greens or collard greens.
How to Select
Choose fresh, crisp, green bunches with no evidence of insect damage.
How to Store
Remove blemished leaves, rinse, dry and refrigerate in a plastic bag with some air holes for use within 3-5 days. You can also blanch, cool, and freeze spinach in plastic bags.
How to Prepare
Rinse greens in cold water. Pat leaves between towels or use a salad spinner to dry leaves. Add to salads, wraps, pitas, and sandwiches. Steam, microwave, boil, sauté, stir-fry, braise, or purée. Add to casseroles, soups, dips, sauces, and pasta, rice, and egg dishes. Cook with olive oil, garlic, and lemon juice.
Recipes with this vegetable
Spring Green Salad
Brighten up your salad with spinach and strawberries straight from the Farmers Market or your garden!
Spinach and Meat Patties
Enjoy these spinach and meat cakes over brown rice, and with a side of roasted sweet potatoes.
Lemon Garlic Spinach
Spinach is a great seasonal ingredient and this recipe highlights its great flavor!
Barley and Lentil Soup
Lentils add a filling, lean protein to this tasty, warming soup. Consider making extra to store in the fridge for up to 4 days. You may need to add extra liquid when you reheat.
Squish Squash Lasagna
A delicious dish with layers of whole-wheat lasagna noodles, butternut squash, and spinach, all nestled under part-skim mozzarella cheese