Excellent source of vitamin A, vitamin C, vitamin K and folate. Good source of potassium, magnesium and iron.
What To Look For
Firm, fresh, crisp deep green leaves. Should be no blemishes, insect damage, or wilting.
Easy Storage and Preparation
Will keep for 1 or 2 days if refrigerated. Remove the central ribs if they are large and tough. Wash well in several changes of water to remove sand. Use raw or cooked.
Use small raw spinach leaves in salads with mushrooms, red onion, and a sprinkle of chopped egg. Steam, using only the water that clings to the leaves after washing. Season with shallots, nutmeg, salt, and pepper.
Spinach and Mushroom Lasagna
Crostini with Herbed Goat Cheese and Wilted Spinach
Orecchiette with Ricotta and Spinach