Enjoyed raw, sautéed, steamed or stir-fried, this amazing leafy vegetable is packed full of powerful nutrients including vitamin K, vitamin A, manganese, folate and iron. What’s more, this tasty leaf is a great addition to nearly any meal – breakfast, lunch or dinner.

Even though spinach doesn’t peak over the cold winter months, it’s still readily available and a popular item in nearly every grocery store. Spinach is sold canned, frozen, loose and bagged. Fresh spinach tastes great but can lose much of its nutrient value within a few days. So if you’re thinking about making something with fresh loose leaf spinach, don’t let it sit around too long. If you do, be sure to refrigerate it. Frozen spinach can maintain most of its nutrient value for up to eight months and can be enjoyed in soups, casseroles, lasagnas and much more.

Good for our bodies in so many ways

We all know that eating leafy greens is beneficial for our bodies, but did you know that spinach has been documented as a strong combatant against both ovarian and prostate cancers? According to the Journal of Nutrition, a carotenoid (the pigment that gives produce its color) in spinach has been shown to fight prostate cancer by dramatically destroying cancer cells. Similarly, a flavonoid (another type of pigment) found in spinach has been shown to reduce the risk of ovarian cancer. Spinach has also been shown to improve cardiovascular, joint and gastrointestinal health as well. What’s more, it’s a good source of fiber and low in calories, so eat up!

Adding to dishes is so easy

Throw a handful or two of spinach into the following entrées or side dishes and you will be pleasantly surprised:
• Substitute spinach for lettuce on sandwiches or salads
• Add a bag of fresh baby spinach to a chicken stir-fry
• Coarsely chop a cup of spinach and add it to a frittata or omelet
• Sprinkle on top of your favorite homemade pizza
• Simply steam on top the stove and toss with a little olive oil and sea salt

Recipe

Savory sautéed spinach

3 strips turkey bacon, cut into ½-inch pieces widthwise
2 cloves garlic, chopped
2 bags of baby spinach
1 Tbsp extra virgin olive oil
2 Tbsp balsamic vinegar
Dash of sea salt

In a large skillet, heat olive oil over medium heat. Add bacon and cook until crisp. Add garlic and cook over heat for one minute. Slowly begin to add spinach. As the spinach begins to wilt in the heat, add a little more until all of the spinach has been added to the skillet. Remove from heat and toss in vinegar. Sprinkle with sea salt and serve.

Serves: 4. Enjoy!