lb fresh spinach; wash & drained
Spinach is rich in iron, calcium, magnesium, vitamins A, C, and K, and contains beneficial antioxidants including lutein and zeaxanthin. It is low in calories and high in fiber relative to its volume.
About
Spinach (Spinacia oleracea) is a leafy green vegetable native to Persia, now cultivated worldwide as a cool-season annual crop. The plant produces tender, nutrient-dense leaves ranging from deep to bright green, with a mild, slightly earthy flavor and subtle mineral notes. Two primary market types exist: smooth-leafed varieties with flat, tender leaves ideal for raw consumption, and crinkled or savoy varieties with textured, deeply veined leaves that hold their structure well during cooking. Fresh spinach leaves are delicate in texture and cook down dramatically—approximately one pound of raw spinach yields roughly one cup when wilted.
Culinary Uses
Fresh spinach serves as a versatile ingredient in both raw and cooked preparations across global cuisines. Raw spinach is commonly featured in salads, smoothies, and grain bowls, providing nutritional density without significant bulk. When cooked, spinach is wilted into pasta dishes, curries, soups, gratins, and sautéed as an accompaniment to proteins. It is foundational to dishes such as creamed spinach, palak paneer (Indian spinach curry), spanakopita (Greek spinach pie), and Italian pasta preparations. Spinach pairs well with garlic, lemon, nutmeg, cream, and cheese, and its mild flavor integrates seamlessly into both simple preparations and complex sauces.