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.
In Season
Available From
Recipes with Spinach
 |
Winter Squash CurryKana Azhari, Healing Kitchen |
 |
Cucumber GazpachoRachel Bolden-Kramer, author of My Food Stamps Cookbook |
 |
Pita Savijaca: Rolled PieMilos Ljubomirovic, The Intercontinental Mark Hopkins |
 |
Torta di SpinaciElizabeth Minchilli, author of The Italian Table: Creating Festive Meals for Family and Friends |
- 1 of 8
- next ›
Articles about Spinach
 |
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. |
Search Recipes
Chefs Who Shop with Us
Support chefs and restaurants that support local farmers. See the full list »
About CUESA
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »