Spinach

Cooked spinach delivers an earthy flavor, perfect in many dishes.

Flavor

How to use it

Spinach's Gentle Fall. Heating breaks cell walls, softening texture and shedding oxalic acid.

Spinach Smooth Operator. Blend spinach for nutrients without overpowering your smoothie.

Common mistakes

• Too much heat turns spinach leaves to mush.
• Leftover water messes with flavor and texture.

What goes with spinach

• Garlic. Garlic's sulfur tones counter spinach's earthy notes.
• Paneer. Spinach's earthy greens and paneer's mild milk flavor make palak paneer, a classic.
• Cream. Cream's fat coats spinach, softening its bite.
• Chickpea. Spinach's mineral, slightly bitter greens balance chickpea's creamy starch.
• Feta. Salty feta seasons mild spinach, as in Greek spanakopita.
• Lentil. Spinach adds mineral greenness to earthy lentils in dal.
• Potato. Spinach's grassy, mineral flavor balances potato's starch in saag aloo.
• Quinoa. Quinoa's nutty grain pairs with spinach's grassy leaves in warm salads.

Try tonight

• Spinach salad with nuts
• Creamed spinach
• Spinach and cheese omelette

Storage

Refrigerate fresh spinach in a sealed bag, consuming within a few days.