Spinach, Not Just for Popeye

Spinach and Popeye

Spinach (Spinacia Oleracea) is composed of 91.4% water, 2.9% protein, .4% fat, 2.2% fiber, .40% sugar and 1.7% ash. This leafy green is an excellent source of vitamin K, vitamin A, magnesium, folate, manganese, iron, calcium, vitamin C, vitamin B2, potassium, and vitamin B6. It’s a very good source of protein, phosphorus, vitamin E, zinc, dietary fiber, and copper. Plus, it’s a good source of selenium, niacin, and omega-3 fatty acids.

The origin of spinach is unclear; some think it is from Nepal, where it seems to have been cultivated for the first time, others claim that it originated in Persia about 226-640 A.D. Interesting to know that in the 16th century, in Florence the Benedictine Sisters cultivated spinach in their gardens.  Catherine de Medici, Italian royalty of the 1500’s, preferred spinach over other greens. When she left her home in Florence to marry into the French royal family she brought cooks with her to prepare her favorite spinach dishes. Dishes that are served with a bed of spinach are known as “a la Florentine” in her honor.

Spinach is a valuable food in the kitchen for the preparation of tasty recipes. It is delicious raw in salads, using young and tender spinach with a drizzle of vinaigrette. It can also be used as a stuffing for tasty recipes such as stuffed vegetables, casseroles, spanakopita, Turkish savory pies, ravioli and other pasta dishes. It can be steamed, sautéed, boiled and cooked with rice and quick pasta dishes. 

Spinach (Spinacia Oleracea)

Couscous with Fresh Spinach and Almonds 

2 cups vegetable broth

4 tablespoons extra virgin olive oil, divided

2 cups couscous

3 cloves garlic, thinly sliced

8 ounces fresh baby spinach
¼ cup slivered almonds, toasted
¼ cup sun-dried tomatoes, diced

Juice of ½ lemon

2 tablespoons minced fresh mint

In a small saucepan, bring the broth to a boil.  Place 2 cups of couscous in a bowl. With your hands, coat couscous with 1 ½ tablespoons of olive oil. As soon as the broth boils, transfer to the bowl with the couscous, mix well and quickly cover for ten minutes, undisturbed.

Heat remaining 2 ½ tablespoons oil in a medium skillet over medium-low heat.  Add the garlic and sauté until barely golden, about a minute.  Add the spinach and sauté until almost wilted. Add the almonds and sun-dried tomatoes and sauté about a minute.

When the couscous is ready, fluff with a fork.  Add the spinach mixture and mix well.  Squeeze lemon juice on top, add fresh mint and serve warm or at room temperature. 

Spinach is one of my favorite vegetable, so I am sure I ill be posting more recipes on spinach.  In the meantime, if you have some interesting recipes, please email them to me.