Spinach Savvy
Cook It Promptly
Spinach will stay fresh in the refrigerator for up to three days; your best bet is to buy it and use it fast. To remove the grit, place the leaves in a sink (or a salad spinner) full of cold water. Gently swish the spinach and remove. Repeat twice.
Turn Up the HeatIt's easier for the body to absorb nutrients from spinach that's been cooked than from the raw vegetable. To blanch spinach, place washed, wet spinach in a large pan over medium-high heat, cover, and cook, turning after 1 minute. Cook for 2 minutes more or until completely wilted.
Look like a ProTo make a quick side of creamed spinach, combine ¼ cup warm heavy cream, 1 tablespoon butter, ¼ teaspoon nutmeg, and salt and pepper to taste. Stir in ½ pound blanched spinach and serve.
Keep It ColdDon't turn your nose up at frozen, prechopped spinach. Not only is it incredibly convenient, but it packs more nutrition—as do all frozen veggies—than the refrigerated kind.
Save TimeSteam a whole bunch of spinach at once, finely chop, and refrigerate. If you have it on hand, you are more apt to toss it into whatever's cooking, such as scrambled eggs, rice, or pasta.
