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
 |
Torta di SpinaciElizabeth Minchilli, author of The Italian Table: Creating Festive Meals for Family and Friends |
 |
Beans and GreensJessica Battilana, author, Repertoire |
 |
Gnudi al Burro e SalviaValentina Guolo-Migotto, Ca’Momi |
 |
Fatayer Bi Sabanikh (Spinach Turnovers) and Sfiha (Meat Pies)Reem Assil, Reem’s |
- 1 of 7
- 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 cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »