Healthy and Delicious

100% The daily requirement for vitamins A and K found in 1/2 cup cooked spinach

TASTE IT Greens thrive in cool weather, so local spinach is the most flavorful and affordable in September to October and March to May.

LOVE IT Popeye was right. Spinach is a powerhouse, loaded with vitamins, antioxidants, and essential nutrients. It's one of the healthiest foods in the world, topping most other vegetables.

STORE IT Keep spinach in the crisper drawer, loosely wrapped in paper towels and tucked in a plastic bag (just folded shut, not sealed).

Pasta Toss

6 oz orzo (about 1 c)
1/3 c chopped onion
1 clove garlic, minced
2 Tbsp olive oil
6 c baby spinach (about 6 oz)
1/3 c chopped black olives
1/2 tsp salt
1/4 tsp black pepper
1 1/2 c halved grape tomatoes
2 tsp lemon juice
1/4 c soft goat cheese (chèvre)

BOIL orzo. Sauté onion and garlic in oil in frying pan over medium-low heat until softened. Add spinach and olives and turn with tongs until spinach is just wilted, about 1 minute. Add salt and pepper. Drain orzo and add to spinach mixture with tomatoes and lemon juice. Toss and season to taste with salt and pepper. Serve with small dollops of goat cheese on top. 4 servings

Fall Frittata

1 sm onion, chopped
4 Tbsp olive oil
12 sm potatoes (10 oz)
1/2 tsp salt
2 cloves garlic, minced
5 c spinach (about 4 oz)
8 lg eggs, beaten
3 Tbsp grated Parmesan

SAUTÉ onion in 2 tablespoons oil in nonstick, ovenproof frying pan. Thinly slice potatoes and add with 1/4 teaspoon salt. Cook 10 minutes, stirring occasionally. Add garlic and cook until potatoes are done. Stir in spinach until wilted. Cool in bowl. Stir in eggs, 1/4 teaspoon salt, and black pepper to taste. Heat 2 tablespoons oil in same pan over medium-low heat. Cook egg mixture, sprinkled with cheese, until almost set. Broil briefly to brown. 6 servings

Fruity Salad

1 1/2 Tbsp olive oil
1 Tbsp red wine vinegar
1/4 tsp salt
1/8 tsp black pepper
4 c baby spinach (about 4 oz)
1 pear (such as Bosc), peeled, cored, halved lengthwise,
and thinly sliced
1/2 c dried cranberries
1/4 c walnut pieces, toasted
1/4 c thinly sliced red onion

WHISK oil, vinegar, salt, and pepper in large bowl. Add spinach, pear, cranberries, walnuts, and onion and toss. Season to taste with salt and pepper. 4 servings

• MAKE VITAMIN-PACKED MEALS See more recipes that use this mighty green at


By Dana Speers

Photographs By Marcus Nilsson

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