You’ve likely heard that leafy greens such as spinach are nutritional powerhouses, so it’s a good idea to eat more of them. Luckily, spinach is a good-for-you green that is also very versatile.
Soft and sweet with a rich flavor, spinach is great raw or cooked, morning or evening. Plus, raw spinach is an excellent source of vitamins A, C and K, folate and manganese.
Selecting & Storage
When shopping for spinach, look for bright green, unwilted leaves and avoid slimy or spotted leaves. Store in a plastic bag or container lined with paper towels in the crisper drawer of your refrigerator.
When you’re ready to cook with it, trim the stems as needed and discard any bruised leaves, then rinse well before using. And remember, one pound of fresh, untrimmed greens will typically serve two to three people. While this may look like a lot when raw, spinach shrinks considerably when cooked.
Time-saving tip: Stash frozen spinach in your freezer for quick meal solutions.
MAKE THE MOST OF SPINACH IN EVERY MEAL
- For breakfast. Sauté spinach with eggs, add to breakfast tacos or blend in your morning smoothie—check out this Mango-Mint Green Smoothie recipe for inspiration.
- For lunch. Use baby spinach leaves in place of lettuce in sandwiches and wraps, or serve your favorite beans or chili over a bowl of raw spinach. (The warmth of the soup will wilt the spinach.) Make a salad—substantial White Bean and Spinach Salad works well as a main dish.
- For dinner. Sauté spinach for a simple side or chop and stir into soups, stews and pasta sauces, cooking until tender. Linguine with Spinach, Artichokes, and Red Lentil Sauce is a winner.
For healthy eating tips, hundreds of recipes, cooking techniques, meal plans and more, visit Whole Foods Market’s Healthy Eating resources.
Original post at Spartan.com
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