100 Foods: Spinach

 

While decluttering my bookcase I discovered a hidden gem: Parragon Books’ “100 Best Health Foods.”

This book takes an interesting, in-depth look at 100 amazing foods and discusses their healthy properties. That said, Parragon does not bother to go into any sort of detail as to which seasons the foods are from or where they are from, which is great… as the publisher is in the UK and I am not.

Also the recipes in this book are not necessarily for the busy on-the-go people or they don’t really make the healthy food the stand out in the completed dish.

My plan… I’m going to tackle these 100 health foods relative to their seasonality in my area (some are never seasonable here… but I will follow their seasons in the location in which they are grown) and find simple easy recipes that showcase the foods. Which could be great for amazing foods like plums… but not so great for anchovies…

Spinach

After originating in the Middle East, spinach was carried throughout Europe and Eurasia by Arab traders. Spinach is a super food and it contains tons of very important vitamins/nutrients (i.e.: Iron, Folate, etc). If you choose to eat it raw, please remember to wash even the pre-washed kind to make sure that any and all harmful contaminates have been removed. We tend to keep all spinach we plan to cook in the freezer as it keeps longer in there.

I enjoy spinach in salads… not so much for Mr. Wonderful.

Spinach sometimes finds its way into our kale smoothies if we are unable to find good kale.

It could end up in our stir-fry(make sure to put it in at the very end so you do not over cook it).

I like to use it in the leftovers I bring for lunch. I place a little spinach under pasta, stir-fry, soups, etc and when I go to heat them up in the microwave it always cooks perfectly.

You can also steam it in your microwave very easily. Either use a Ziploc steam bag or put the spinach into a glass bowl and place Saran wrap overtop creating a seal. It only takes about 1-2 minutes on high to get the perfect steam for the spinach. We usually top it with just a bit of sharp cheese, olive oil and some salt and pepper. Easy side dish.

How do you like your spinach?

~Emme
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