How to cook Spinach

If in doubt, grab a handful of spinach! Spinach is super-versatile and can be used in loads of delicious recipes. Try dropping chunks of chopped frozen spinach into soups, stews or casseroles for a veg boost. Baby spinach leaves can be eaten raw in salads, added to sandwiches, or whizzed up into smoothies, dressings and sauces. The larger ones are better sautéed or steamed and served as a side dish, or added to pasta, pies or frittatas.

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WHAT IS SPINACH?

Spinach is a leafy vegetable in the goosefoot plant family, which also includes beetroot. There are two main types of spinach: the smooth-leaved variety and the more crinkly Savoy spinach. This leafy veggie contains a high percentage of water, which is why it shrinks a lot when cooked.

WHEN IS SPINACH IN SEASON?

Spinach is available throughout the year.

HOW TO STORE SPINACH

Spinach is best kept in the fridge. Make sure it’s completely dry before chilling, or it will become soggy. When choosing spinach, look for leaves that have a strong green colour. Avoid spinach that is wilting, pale or yellow.

What are the health benefits?

Spinach is a good source of folate. Folate is a nutrient we need to make red blood cells – we need red blood cells to transport oxygen around our body. A dessert bowl of fresh spinach counts as one of your 5-a-day (one portion of veg or fruit is 80g raw weight), and it's high in folic acid, manganese and vitamins A and C - what a joy!