In Season: Spinach
Spinach, which you may have rejected as a kid in favor of PBJ sandwiches, often becomes a favorite in adulthood (or after you find a good preparation). A versatile vegetable, its green leaves are great eaten fresh as well as thrown into soups, pastas, and pestos. Or try it done simply, with some oil and garlic, seasoned with salt. Spinach is easily thrown in at the end of a recipe for a quick wilt.
When buying spinach, look for bunches with broad, dark green leaves. Avoid yellowing or pale green leaves, or ones that look bedraggled or mushy. If buying prepackaged spinach, check to make sure there's no significant condensation inside the package and that the leaves aren't yellowing.
Its arrival in the world scene began, so it's believed, in ancient Persia, now modern day Iran. After trading and passing through various hands, it made its way to Sicily, the Mediterranean, Spain, and then Germany. Ever wondered how chicken Florentine acquired its name? Catherine de'Medici, 16th-century queen of France and native of Florence, loved the leafy green vegetable.
- Pasta with Brown Butter, Capers, Walnuts, and Spinach »
- Orecchiette with Lentils, Onions, and Spinach »
- Pistachio Asparagus Pesto on Linguine »
- Spinach Salad with Lentils and Crisp Goat Cheese »
- Seared Scallops with Spinach and Arugula »
What's your favorite preparation of spinach?