Popeye was onto something, even if the science behind those bulging forearms was a little exaggerated. March 26 is National Spinach Day, a celebration of the leafy green that slips quietly into more dishes than almost any other vegetable.
Wilt it into everything
Spinach’s greatest trick is how quietly it disappears into food. A few big handfuls stirred into scrambled eggs, pasta, soup, or a curry wilt down to almost nothing in under a minute while adding color and nutrition. Because it cooks so fast, add it at the very end and pull the pan off the heat the moment it collapses. A whole bag of raw spinach reduces to just a couple of servings, so use far more than you think you need.
Blend a green smoothie
If cooking spinach is not your thing, drink it instead. A handful of fresh spinach blended into a fruit smoothie turns it bright green but barely changes the taste, hidden behind banana, berries, and mango. It is genuinely the easiest way to add a serving of greens to a breakfast that still feels like a treat. Frozen spinach works just as well here and makes the whole smoothie frosty and thick.
Sautie it right
A quick garlicky saute is spinach at its simplest and best. Heat olive oil, add sliced garlic and let it just turn golden, then pile in the spinach and toss until it wilts down. Finish with salt, a squeeze of lemon, and maybe a pinch of chili flakes. The whole thing takes about three minutes and pairs with nearly any main course you can name.
Spinach cooks down to a fraction of its size, so always be generous. A mountain of raw leaves becomes a modest, delicious side in the time it takes to toast bread.
Buy it and use it fast
Fresh spinach is delicate and does not keep long, so plan to use it within a few days of buying. Store it dry in its container or a paper-towel-lined bag, since moisture is exactly what turns it to slime. Wash it just before using, and spin or pat it thoroughly dry so it sears instead of steaming in the pan. If you routinely find spinach going bad in your fridge, keep a bag of frozen on hand, which is just as nutritious and lasts for months.
How to celebrate
- 1Wilt it into everything
Stir a few big handfuls of spinach into scrambled eggs, pasta, soup, or a curry right at the end and it collapses in under a minute. Because it cooks so fast, add it last and pull the pan off the heat. Use more than you think you need, since it shrinks dramatically.
- 2Blend a green smoothie
A handful of fresh spinach blended into a fruit smoothie turns it bright green but barely changes the taste, hidden behind banana and berries. It is the easiest way to sneak greens into breakfast. Frozen spinach works too and makes it nicely frosty.
- 3Sautie it with garlic
Heat olive oil, add sliced garlic and let it just turn golden, then pile in the spinach and toss until it wilts. Finish with salt, a squeeze of lemon, and a pinch of chili flakes. The whole thing takes three minutes and goes with almost any main.
- 4Buy it and use it fast
Fresh spinach is delicate, so plan to use it within a few days and store it dry, since moisture is what turns it to slime. Wash it just before using and spin or pat it thoroughly dry so it sautes instead of steaming. Keep a bag of frozen on hand as backup.