Spinach & Leafy Greens
A handful of greens folded into almost anything, and dinner just got better for you.
Why I love it
Spinach wilts into eggs, soups, pasta and grain bowls without a fuss, and disappears into a smoothie completely. It's the simplest way to eat more green, every single day.
Buying it
Choose crisp, deep-green leaves with no slime or yellowing. Baby spinach for raw and quick-wilting; mature bunches for heartier cooking. Kale, chard and arugula all belong in this family.
Storing it
Store unwashed with a dry paper towel in the container to catch moisture; wash just before using. Freeze extra spinach for smoothies before it turns.
Using it
Wilt a handful into eggs or soup at the last minute, toss raw into salads, or blend into a green smoothie.
A little nutrition
Rich in iron, folate, and vitamins A, C and K. A squeeze of lemon (vitamin C) helps your body absorb the iron.
Greens cook down to almost nothing, that giant pile becomes two bites. Add far more than looks reasonable, and add it at the very end.