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.