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Published on March 09, 2016

Spinach

March 09, 2016

Spinach

Farm Market/Growing Season:
June-October

Buying Tips:
Look for vibrant green leaves that are dry and sturdy. Avoid limp, slimy looking greens.

Storage:
Wrap spinach in a clean cotton towel and wrap loosely in a plastic bag.

Preparation:
Serve this green as the star ingredient in a raw spinach salad, or lightly sauté as a nutritious side.

Key Nutrients:
It is a RICH source of Vitamins A, C and K, magnesium, folate and iron.

Complementary Flavors:
Olive oil, toasted sesame seed oil, sesame seeds, basil, nutmeg, marjoram, mace, dill, parsley, ginger, potatoes, mushrooms, polenta, lemon and anchovies.


Basic Sautéed Greens

Ingredients

  • 2 tsps olive oil
  • 1/2 thinly sliced onion
  • 2 minced or sliced garlic cloves
  • Pinch of red pepper flakes
  • Pinch of sea salt
  • 6 cups thinly sliced kale, swiss chard or spinach
  • 1/2 tsp grade B maple syrup

Directions

  1. Heat large skillet; add oil and then onion with a pinch of sea salt.
  2. Add garlic cloves and red pepper flakes; cook just a bit.
  3. Add greens with pinch of sea salt. 
  4. Cook, stirring until bright green and to the soft texture you desire.
  5. Add maple syrup; taste and adjust.

Variations

Add in the last step:

  • 1/4 cup chopped or diced sundried tomatoes
  • 2 Tbsps chopped dried fruit 
  • 2 Tbsps roasted seeds or nuts
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