Cool spring weather is the perfect growing environment for spinach (as well as other leafy greens), making May its prime season. Look for bunches that are dark green and crisp with a “spinach-y” scent. Pass by any that have started to yellow, wilt or have dark spots. Spinach sold in bundles (as opposed to bags) tends to be very sandy and will need a thorough washing when you get it home. The best way to do that is to submerge the leaves in a large sink of cold water, swishing them vigorously to send the sand and grit to the bottom of the sink. Let the spinach stand in the water for a few minutes after swishing (to settle the dirt) then dry in a salad spinner or with paper towels. Wrap washed leaves loosely in paper towels then store in plastic bags in the crisper drawer of the fridge—the spinach should keep for up to a week like this.
Keep in mind that if you plan to cook the spinach as a side dish, you’ll need a lot more than you think—one pound of fresh spinach cooks down significantly. Fresh leaves make a great base for salads and can be added to soups for wonderful color and fresh flavor.
Springtime is the right time to get more spinach in your diet. These ideas prove just how versatile (and tasty!) this leafy green is.
Spinach is a great option to fill everything from meats to vegetables and more! Make the most of it with any of these delicious ideas.