Spinach
Spinach, cultivated by humans for over 2500 years, is undoubtedly a healthful food: it is full of iron, calcium, fiber, and vitamins A and C. The green also contains folic acid, lots of chlorophyll, and antioxidants. The truth, though, is that spinach is no more nutrient-packed than its dark leafy green counterparts like kale, arugula, collards, dandelions, and chard.
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Recipes with Spinach
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Cucumber GazpachoRachel Bolden-Kramer, author of My Food Stamps Cookbook |
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Pita Savijaca: Rolled PieMilos Ljubomirovic, The Intercontinental Mark Hopkins |
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Torta di SpinaciElizabeth Minchilli, author of The Italian Table: Creating Festive Meals for Family and Friends |
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Beans and GreensJessica Battilana, author, Repertoire |
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Articles about Spinach
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February 23, 2007Spinach: Healthful or Harmful?After receiving flak for 2006’s E. coli outbreak, spinach became a scapegoat for food contamination. Here’s some background on this healthy, versatile green, and its connection to the nasty bacteria. |
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CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »