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Usually
quite gritty, fresh spinach must be thoroughly washed before using.
Flatter-leafed varieties are gaining popularity at the market because
they're much easier to clean.
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See also baby spinach.
With dark green leaves and a slightly bitter taste, this versatile
vegetable is a favorite for
dips,
salads, side dishes and pasta
fillings. Depending on the variety, spinach leaves may be small and
smooth or broad and crinkly, but they all pack a nutritious punch. This
leafy green that made Popeye "strong to the finish" is loaded with
potassium,
iron,
riboflavin and
vitamins A and
C. And while it's true
spinach loses some of its nutrients when cooked, it's still one of the
healthiest (and tastiest) greens around.
A Little Bite of History
Spinach was the favorite vegetable of Catherine de Medici in the 16th
century. When she left her Florence, Italy home to marry the future
King Henry II of France, she brought along her own chefs to prepare her
favorite spinach dishes. Since that time, recipes presented on a bed of
spinach have been referred to as "
a la Florentine."
Varieties
The three main varieties of spinach vary in the type of leaves that they have.
Savoy spinach has broad leaves with a curly, crinkly texture, while
semi-savoy is only partially crinkled. Smaller
flat-leaf varieties have smoother, slightly plump leaves that may be covered with a fine fuzz. Often called
New Zealand spinach at the market, it has a less sweet flavor.
Buying Tips
Spinach is available year-round, but
is has the best flavor during peak season (March through May; September through
October). Choose spinach leaves with a nice dark green color and fresh
fragrance. They should be crisp; not wilted, bruised or yellowed.
Spinach is also available canned or frozen (convenient for dips,
soups and stuffed pastas).
Storage Tips
Loosely wrap spinach in paper towels, tightly seal in a plastic bag and refrigerate for up to three days.
Usage Tips
Spinach is usually very gritty and must be thoroughly rinsed before
using. If them stems are particularly tough, they may be pulled or cut
off first. Then place the leaves in a sink or large container full of
cold water. Swish them around and let stand for a few minutes so the
dirt sinks to the bottom. Lift the leaves out of the water and repeat
the process (if necessary) until the spinach is no longer gritty. Shake
off the excess moisture and cook as desired. When using in salads,
spinach should be dried thoroughly. Lay the leaves on paper towels and
blot or place them in a
salad spinner.
Cooking Tips
• Spinach reacts adversely to many metals. Avoid cooking in aluminum pans or serving on silver.
• For the best flavor, cook spinach only until it begins to turn limp.
• Spinach can be briefly
steamed in a covered pan or
sautéed in a small amount of
olive oil or
stock.
• To keep more nutritional value, cook spinach in the microwave.
Place in a microwave-safe dish, loosely cover and cook until tender
(usually 4 to 6 minutes for one pound).
• Season spinach with
garlic, cracked
black pepper,
Parmesan cheese, freshly squeezed
lemon juice or freshly grated
nutmeg.
Try one of our favorite spinach recipes:
Spinach Salad
Spinaci all'Agro
Vegetable Lasagne
Pairing Suggestions
artichokes, bacon, chick peas, chicken, cranberries, eggs, feta cheese, fish,
garlic, lemon, olive oil, mandarin oranges, mushrooms, nutmeg,
Parmesan, pasta, peppers, phyllo, pork, turkey
