Spinach
Back to Recipes
History
Cooking Tips
Spinach Strawberry Salad
Pasta with Fresh Spinach, Walnuts and Gorgonzola Cheese
Chicken with Orange, Spinach, and Cherry Tomatoes
Sesame Spinach with Ginger and Garlic
See Also:
Sautéed Turnips with Spinach and Raisins
on the Turnip page
Kohlrabi
Greens Topping for Pizza on the Kohlrabi page
History
Spinach is related to
beets and Swiss chard and originated as a wild vegetable in the Middle East.
First record of its cultivation dates back 2,000 years ago in Persia.
Interestingly, spinach was unknown to the ancient Greeks and Romans, though
today it serves as a staple vegetable in many traditional dishes in
Greece. Spinach wasn’t solidly established in Europe until the late 16th
century.
Spinach is a nutritious green despite its 80-90% water content. It is high in chlorophyll, vitamins A and C, all best retained by no or minimal cooking. Spinach contains valuable minerals, however they are not readily assimilated by our bodies. Spinach contains oxalic acid in a proportion that is not dangerous, but does tend to bind the naturally occurring calcium and prevent its absorption.
 | Spinach cooks quickly. Be careful not to overcook by watching for bright green color. Remove from heat and cool. |
| Steam 2 lbs. of fresh spinach for 8-10 minutes, 1 lb. for 5 minutes. |
| Toss fresh and tender leaves into green salad, or try a simple salad by tossing spinach with olive oil, lemon juice, diced garlic, and a pinch of salt and pepper. Fresh basil leaves and feta cheese are optional but nice additions. |
| Add spinach last minute to soups, stir-fry's, or sautés. |
Adapted from From Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce published by the Madison Area CSA Coalition.
Sesame seeds
2 tablespoons sugar
2 tablespoons red wine vinegar
Minced garlic to taste
Dry mustard to taste
Salt and pepper to taste
1/4 cup salad oil
1 bunch spinach, cleaned and stemmed
1 cup strawberries, sliced or chunked
1 1/2 teaspoons fresh or 1/2
teaspoon dried dill
Toast sesame seeds in dry skillet or hot oven several minutes, tossing often; let cool. Combine sugar, vinegar and garlic, dry mustard, salt and pepper. Whisk in oil in thin stream. Toss with spinach, strawberries, dill, and sesame seeds. Makes four servings.
From Twinhawks Hollow Farm
Pasta with Fresh Spinach, Walnuts and Gorgonzola Cheese
1 tablespoon olive oil
2 - 3 cloves garlic, minced
3/4—1 lb. fresh spinach leaves, cleaned and shredded
1/4 –1/3 lg. walnut pieces
6 oz. Gorgonzola cheese, crumbled
Freshly ground black pepper
Hot cooked pasta of your choice
Heat oil in skillet over medium heat; add garlic and sauté until golden. Add spinach; toss and cook until wilted. Stir in walnuts and cheese; toss until well combined. Season with pepper to taste. Serve over pasta. Makes four servings.
From Tony Mason, member of Vermont Valley Community Farm
Chicken with Orange,
Spinach, and Cherry Tomatoes
2 tablespoons minced fresh dill
2 teaspoons grated orange peel
1 teaspoon minced garlic
3/4 teaspoon salt
1 cup cherry tomatoes, halved
1 tablespoon olive oil
4 skinless boneless chicken breast halves, thinly sliced
crosswise
4 cups firmly packed torn fresh spinach leaves (about 8
ounces)
Preheat oven to 450F. Place large baking sheet in oven to
heat.
Meanwhile, mix dill, orange peel, garlic and salt in medium
bowl. Season with pepper. Combine tomatoes, oil and 1
teaspoon dill mixture in small bowl. Add chicken to
remaining dill mixture in medium bowl and toss to coat.
Cut 4 sheets of foil, each about 20 inches long. Place 1
foil sheet on work surface. Arrange 1 cup spinach on 1 half
of foil. Place 1/4 of sliced chicken mixture atop spinach.
Spoon 1/4 of tomato mixture atop chicken. Fold foil over,
enclosing contents completely and crimping edges tightly to
seal. Repeat with remaining 3 foil sheets, spinach, chicken
mixture and tomato mixture, forming 4 packets total.
Arrange foil packets in single layer on heated baking
sheet. Reduce oven temperature to 400F. Bake until chicken
is just cooked through, about 10 minutes. Transfer to
plates; let stand 5 minutes.
Makes 4 servings.
Bon Appetit, March 1998.
Sesame
Spinach with Ginger and Garlic
1 garlic clove
2 teaspoons sesame seeds
1 tablespoon vegetable oil
1 teaspoon grated peeled fresh gingerroot
1 bunch trimmed fresh spinach
Mince garlic and in a small dry skillet toast sesame seeds
over moderate heat, stirring, until golden. In a heavy
6-quart kettle heat oil over moderate heat until hot but
not smoking and cook garlic and gingerroot, stirring, 30
seconds, or until fragrant and golden. Add spinach by
handfuls, stirring, and cook until just wilted.
Serve spinach sprinkled with sesame seeds.
Gourmet, September 1997.