Spinach is a nutritious green despite its 80-90% water content. It is high in chlorophyll, vitamin A, and vitamin C, all best retained by no or minimal cooking.

How to Prepare:

Rinse spinach leaves thoroughly in cool water as garden soil and grit tend to accumulate on the underside of the leaves. Pat dry with a towel or spin dry.

How to Store:

Store spinach in a damp towel or plastic bag in the refrigerator for up to 1 week. For long-term storage, spinach may be frozen. Blanch for 1-2 minutes, rinse in cold water, drain well, and pack into airtight containers.

How to Cook:

Can be enjoyed raw in many ways including on sandwiches, salads, soups, and other baked dishes. Spinach can also be steamed or cooked.

Information adapted from From Asparagus to Zucchini


Cheese and Spinach Stuffed Portobellos


  • 4 large portobello mushroom caps
  • ¼ tsp salt
  • ¼ tsp freshly ground pepper, divided
  • 1 cup part-skim ricotta cheese
  • 1 cup finely chopped fresh spinach
  • ½ cup finely shredded Parmesan cheese, divided
  • 2 Tbsp finely chopped kalamata olives
  • ½ tsp Italian seasoning
  • ¾ cup prepared marinara sauce


Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and ⅛ tsp pepper. Roast until tender, 20 to 25 minutes.

Meanwhile, mash ricotta, spinach, ¼ cup Parmesan, olives, Italian seasoning and the remaining ⅛ tsp pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 ½ minutes.

When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 Tbsp marinara into each cap; cover the remaining sauce to keep warm. Mound a generous ⅓ cup ricotta filling into each cap and sprinkle with the remaining ¼ cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Recipe courtesy of Eating Well

Quinoa and Spinach Pilaf


  • 1 Tbsp unsalted butter
  • 1 finely chopped small yellow onion
  • 1 minced clove garlic
  • 1 cup rinsed quinoa
  • 1 ¼ cups water
  • 5 cups baby spinach (5 ounces)
  • 1 Tbsp grated lemon zest
  • Salt and pepper


In a large saucepan, melt butter over medium. Add onion and garlic; cook until soft, about 4 minutes. Add quinoa and cook 1 minute. Add water and bring to a boil. Reduce heat and simmer, covered, until water is absorbed, about 20 minutes. Stir in spinach and lemon zest, then season with salt and pepper.

Recipe courtesy of Martha Stewart

Spinach and Avocado Salad with Garlic Mustard Vinaigrette


  • 1 garlic clove
  • 1 tsp fine sea salt
  • 1 tsp freshly squeezed lemon juice, more to taste
  • ½ tsp mustard (Dijon or honey mustard are both great options)
  • 2 Tbsp extra-virgin olive oil
  • 6 cups loosely packed spinach leaves
  • 1 Hass avocado, cubed


Using a garlic press, press the cloves and add them to a small bowl. Whisk in the lemon juice, mustard, and a pinch of salt. Continue to whisk until the salt is dissolved, then whisk in the oil until the dressing is emulsified.

Place the spinach leaves in a large bowl and add the dressing, tossing to coat all the leaves. Add the cubed avocado and gently toss. Finally, season with a little more salt or lemon juice to taste.

Serve in a bowl or, to add a rustic picnic flare to the meal, use mason jars. And a mason jar is the perfect way to carry this salad with you to work for lunch! Enjoy!

Recipe courtesy of Mother Nature Network

Chile Garlic Spinach


  • 2 tsp vegetable oil
  • 1 small red chile, such as Fresno or serrano, thinly sliced
  • 1 garlic clove, thinly sliced
  • 10 ounces spinach (10 cups)
  • Coarse salt
  • Lemon wedges


In a large skillet, heat oil over medium-high. Add chile and garlic, and cook until fragrant, 30 seconds. Gradually add spinach and cook, tossing constantly, until wilted, 1 to 2 minutes. Season with salt. Serve with lemon wedges.

Recipe courtesy of Martha Stewart

Easy Sautéed Spinach


  • 2 large bunches of spinach, about 1 lb
  • Olive oil, extra virgin
  • 3 cloves garlic, sliced
  • Salt to taste


Cut off the thick stems of the spinach and discard. Clean the spinach by filling up your sink with water and soaking the spinach to loosen any sand or dirt. Drain the spinach and then repeat soaking and draining. Put the spinach in a salad spinner to remove any excess moisture.

Heat 2 Tbsp olive oil in a large skillet on medium high heat. Add the garlic and sauté for about 1 minute, until the garlic is just beginning to brown. Add the spinach to the pan, packing it down a bit if you need to with your hand. Use a couple spatulas to lift the spinach and turn it over in the pan so that you coat more of it with the olive oil and garlic. Do this a couple of times. Cover the pan and cook for 1 minute. Uncover and turn the spinach over again. Cover the pan and cook for an additional minute.

After 2 minutes of covered cooking the spinach should be completely wilted. Remove from heat. Drain any excess moisture from the pan. Add a little more olive oil, sprinkle with salt to taste. Serve immediately.

Recipe courtesy of Simply Recipes