A dark green leaf vegetable with slightly bitter taste is a rich source of vitamin A, C and iron. Depending on the variety the leaves can be flat or curly (called savoy). Dishes which end in "a la Florentine" have spinach as a key ingredient.
Season: available year-round
How to select: Available year round, but peak local season is May to August. Select bunches with crisp, dark leaves. Avoid limp bunches and yellowing leaves. Thin stems are also preferable over thick stems which indicates the spinach has been overgrown. Spinach may also be purchased canned or frozen.
How to store: In a plastic bag in the refrigerator for 3 days.
How to prepare: Often gritty, spinach must be thoroughly rinsed, but only do so right before cooking. boil, puree, saute
Matches well with: anchovies, bacon, butter, cardamoom, carrots, cheese, chiles, chives, cream, cumin, curry, eggs, fish, garlic, ginger, ham, hollandaise sauce, horseradish, leeks, lemon, lemongrass, mint, mushrooms, mustard, nutmeg, nuts, olive oil, olives, onions, oranges, pepper, raisins, sour cream, soy, sugar, tarragon, tomatoes, vinegar, yogurt