Spinach

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 Recipes in this Section:

Spinach and Proscuitto Side

2 tablespoons olive oil

2 cups fresh spinach

4 ounces thinly sliced prosciutto, chopped

 1 (4 ounce) jar roasted red peppers, drained and chopped

1 (6.5 ounce) jar artichoke hearts, drained and sliced

1 tablespoon garlic powder

Heat the oil in a large skillet over medium heat. Add the spinach, prosciutto, red peppers and artichoke hearts. Season with garlic powder. Cook and stir for 15 minutes, until heated through.

 
 

Spinach with White Sauce

1 tablespoon whipped butter

1 tablespoon all-purpose flour

1 pinch garlic salt

 1 pinch kosher salt

1/4 cup low-fat milk

1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry

 

Melt whipped butter in a small saucepan over medium heat; stir flour, garlic salt, and kosher salt into the melted butter until smooth.

Whisk in low-fat milk, bring to a simmer, and reduce heat to low. Simmer sauce until thickened, whisking constantly, about 1 minute. Stir spinach into the sauce and heat until warmed through, 1 to 2 more minutes.

 

Spinach Balls Appetizer

4 cups fresh spinach

2 cups Italian bread crumbs

1/2 cup grated Swiss cheese, more if you prefer (up to 3/4 cup)

1/4 cup grated Parmesan cheese

1/2 to 1 onion, finely chopped

1 clove garlic, finely chopped

4 eggs, beaten

1/4 cup plus 2 tablespoons (3/4 stick) butter, melted

Steam spinach, then squeeze dry and place in a large mixing bowl. Stir in the bread crumbs, Swiss cheese, Parmesan cheese, onion, garlic, eggs and butter until thoroughly combined. Cover and chill the mixture until it is firm enough to form into balls.

Heat the oven to 350 degrees. Line 2 cookie sheets with foil, and lightly oil the foil. With a spoon, scoop enough of the spinach mixture to form balls approximately 1 inch in diameter. Roll the mixture into balls and place on the foil-lined cookie sheet, spacing them 1 to 2 inches apart. Repeat until all the mixture is used.

Bake the sheets, one at a time, until lightly browned and firm, 15 to 20 minutes. Cool slightly before serving.

Have a Recipe to Share?

What's your favorite way to prepare our fresh produce? Do you have a no-fail recipe you'd like to share with our members? Please contact us, and we will be happy to pass it along on these pages or in our weekly newsletters!