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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Jingalov Hats (Flatbreads Filled with Greens)Kate Leahy, John Lee, and Ara Zada, Lavash |
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Green Herb and Kidney Bean Stew (Ghormeh Sabzi)Louisa Shafia, The New Persian Kitchen |
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Winter Squash CurryKana Azhari, Healing Kitchen |
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Cucumber GazpachoRachel Bolden-Kramer, author of My Food Stamps Cookbook |
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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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