Spinach is a super nutritious, tasty, green leafy vegetable that in some locations is able to be grown all year round. It is part of the same family as other nutrient-rich plants like beetroots, chard, and quinoa. It is a good source of vitamin K, folate and vitamin A and is a source of iron and magnesium. It also contains potassium. Spinach is super versatile and can be eaten raw in salads and sandwiches as well as cooked in soups, casseroles, stir-fries, spaghetti bolognaise and more! It has a high water content so will quarter in size when cooked, so always add more than you think. To preserve the nutrients in spinach, opt for steaming and sautéing over boiling. The taste of spinach becomes slightly stronger once cooked as well. If you are eating it raw, some people don’t like the stems, so if you want to cut them out, we encourage you to keep them for a cooked meal the next day.
Five Ways with Spinach
Chuck in a bowl with thinly sliced apple, crumbled feta, red onion and some sliced almonds and drizzle with a simple olive oil, white wine vinegar, and Dijon dressing.
Add it to your scrambled eggs or omelette for an easy nutritious meal.
Pop it on the side of any main dish.
Place it on your toast with avocado in the morning.
Sauté with a little garlic, and butter and season with salt and pepper as a starter or side dish.