I call spinach the “super hero” of the veggie world since it’s bursting with vitamins and minerals. Spinach is best if stored in your crisper drawer and consumed within a few days of purchase. When choosing spinach, just be sure that the leaves are firm, not creased and the texture of the leaves are smooth and dry. Nothing cooks faster than tender baby spinach and doesn’t need to be precooked when added to dishes for a last minute nutrition and color boost. Add it to soups, stews, sauces, and cook just one additional minute. Avoid overcooking it since excess heat and boiling can damage water soluble vitamins, like C, B6, and B1.
Do you wrestle with a veggie hater in your house at meal time? There are plenty of sneaky ways to get spinach into foods that vegetable hater will love and not even know it. I tuck it into tacos, enchiladas, blend it in smoothies with dark cherries and mango, make popsicles with blueberries and even use it in place of lettuce on sandwiches. Pick pre-washed baby spinach for fast, no mess meals and side dishes.
1 cup of spinach contains Only 41 calories 377% vitamin A 40% vitamin E 40% maganese 60% folate 20% calcium 20% of your daily value of vitamin C 20% fiber 20% potassium 25% B6 20% B1 10% Zinc 20% Copper 1000% of Vitamin K 2.5 grams of fiber
Other Skinny Chef recipes that feature spinach:
