Let lush, succulent spinach into everything from soups to sides.
Here’s how to get the best out of it.
A relative of both beets and chard, spinach is classified into one of three basic types.
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Flat-leaf spinach has smooth, broad leaves.
Buying Spinach
Spinach is sold loose, in bunches and in plastic bags or containers.
Look for slender stalks and crisp, dark green leaves with no signs of yellowing, wilting or sliminess.
Spinach sold in bunches stays fresh longer than spinach sold in plastic bags.
Fresh spinach should smell sweet, not sour or musty.
Before cooking, cut any woody stems from mature spinach.
(Baby spinach does not require stemming.)
Swirl the leaves in a bowl of cool water.
Let stand for 3 minutes.
The sand and dirt will settle to the bottom.
On the final rinse, use warm water.
The warmth relaxes the crinkles in the leaves and allows any remaining bits of sand to be washed away.
Spin dry or pat dry with clean kitchen towels.
Freezing Spinach
Remove any woody stems and/or ribs; chop if desired.
Most vegetables should be blanched (briefly cooked in boiling water) before freezing.
Add spinach, cover and cook for 2 to 3 minutes.
Transfer the spinach to a large bowl of ice water.
Drain well; pat dry.
Spread out in a single layer on a large baking sheet and freeze until solid.
Pack the frozen spinach in quart- or gallon-size freezer bags.
(Check out: The Best Frozen Food to Keep Stocked in Your Freezer.)
Cooking with Spinach
Spinach is classic with eggsinomelets, frittatas and souffles.
Baby spinach is best eaten rawin salads and on sandwiches.
Spinach has a water content of between 80 and 90%.
When it is cookedeven for the briefest timeit loses considerable volume.
Add 4 cloves thinly sliced garlic and cook until beginning to brown, 1 to 2 minutes.
Add 20 ounces mature spinach, stemmed and rinsed; toss to coat.
Cover and cook until wilted, 3 to 5 minutes.
Remove from heat and toss with 1 tablespoon lemon juice and 14 teaspoon each crushed red pepper and salt.
Toss with 1 tablespoon toasted sesame seeds and 2 teaspoons each toasted sesame oil and reduced-sodium soy sauce.
Spinach retains a lot of water during freezing.
One cup of cooked spinach provides 157 mg, or 37% of your recommended Daily Value.
