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Though spinach is native to central and southwestern Asia, it's

become a popular favorite worldwide, thanks in large part to its

impressive health benefits and versatility as in ingredient.  It's

extremely rich in antioxidants, especially when fresh, steamed,

or quickly boiled. It is a rich source of vitamins A, B6 and B12, C,

E, K, magnesium, manganese, folate, betaine, iron, calcium, folic

acid, copper, protein, phosphorus, zinc, niacin, selenium and

omega-3 fatty acids.  Whew!  Guess Popeye had the right idea

all along!



Spinach with Sauteed Mushrooms

3 -4 bunches spinach

1 -1 1/2 lb fresh mushrooms

freshly grated nutmeg

1/4 cup unsalted butter

1/2 cup finely chopped yellow onion

2 lemons, juice of



Wash spinach carefully and discard stems and any tough outer leaves. Clean the mushrooms by brushing off any dirt w/ towel or mushroom brush. Cut into thick slices and set aside.  


Place spinach in a large saucepan. Add 2 or 3 pinches of salt and nutmeg. Cover and cook over medium heat, turning the leaves a couple of times, until just wilted, about 2 minutes.  Drain in a colander and press the leaves with the back of a spoon to removeall excess liquid.  Return to pan and fluff up the leaves, then cover to keep warm.


Melt butter in a large saute pan or frying pan over medium heat. Add the onion and cook until translucent, about 2 minutes. Add the mushroms, raise the heat to high and stir and toss until just tender, 3 to 4 minutes (cook the mushrooms in batches if you need to).


Season to taste with salt, nutmeg and a squeeze juice from one lemon. Toss well.


To serve, spoon the mushrooms in the center of a shallow serving dish or platter. Surround with the spinach. Cut remaining lemon for garnish.



Spinach, Red Onion, Strawberry Salad with Pomegranate Poppy Dressing

1 large bunch of fresh spinach, washed, stems removed

1/2 large red onion, thinly sliced

1/2 cucumber, scored and thinly sliced (optional)

1/2 cup toasted sliced almonds, approximately (optional)

1/2 pint strawberry, hulled and sliced



1/2 lemon, juice of

1 teaspoon lemon zest

2 tablespoons pomegranate juice

1 tablespoon poppy seed

4 -6 tablespoons rice wine vinegar

2 tablespoons sugar

1 tablespoon minced fresh garlic

1 tablespoon finely minced onions

1 teaspoon freshly grated ginger

1/2 teaspoon fresh ground black pepper

1/4 teaspoon kosher salt

1/2 cup olive oil


Whisk dressing ingredients together until well-blended. Let stand ½ hour. Pour over salad ingredients and serve.



Wilted Spinach with Bacon

2 lbs fresh spinach

1/2 lb bacon

2 teaspoons chopped garlic

fresh cracked pepper and sea salt

2 tablespoons vinegar (you can use balsamic, malt or red wine vinegar)

1 red onion, thinly sliced


Cut up 1/2lb. of bacon and fry until just done. Cut the bacon into 1/2 to 3/4 inch pieces.  Set aside.  Add the red onion and chopped garlic to a saute pan and cook for about two minutes.


Add about 2 lbs. of fresh spinach and 2 tablespoons of vinegar.  Cook until the spinach is wilted and serve.





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