Popeye may have learned of this highly nutritious green somewhere during his trips to Southwest Asia, spinach’s place of origin. Being a good source of vitamin A, B2, C and K, spinach is also rich in magnesium, manganese, folate, iron, calcium and potassium.
Popeye is most often seen eating spinach out of a can, but that’s not how we roll. Especially since it’s grown locally in the wintry Northeast with incredible farm systems such as Bright Farms. More on them below!
Now, for your delicious Spinach eats:
Spinach Gnocchi, shall we say more?
Because pasta should be chalk full of antioxidants, too.
Ingredients: 2 lbs of just boiled potatoes; 2 cups of lightly boiled spinach, chopped; 1 large egg; 1 cup flour of your choice; salt
Method: Peel and mash boiled potatoes until smooth. Spread across a cutting board to cool, then drizzle a beaten egg on the potatoes, sprinkle spinach and 3/4 cup of the flour. Incorporate flour, eggs, and chopped spinach into the potato mixture. Knead gently, add remaining flour. Dough should not feel sticky. If still sticky, add a bit of flour. It should feel billowy. Divide dough into 8 pieces and roll into logs about 1/2 wide. Slice into 1/2″ thick pieces. Dust with flour and shape gnocchi with fork as seen above. Fill a large pot with salted water and bring it to a boil. Cook the gnocchi in batches by dropping them into the boiling water. They will let you know when they are cooked because they will pop back up to the top. Fish them out of the water with a slotted spoon. Have a large platter ready with a generous swirl of whatever sauce or favorite pesto you’ll be serving on the gnocchi.
Adapted from IAdoreFood
Savory Spinach Brownies
We know, finally, a savory brownie you can feel amazing about.
Ingredients: 1 leek, white and pale green parts only, coarsely chopped; 2 garlic cloves, minced; 5 oz fresh shiitake mushrooms, thinly sliced; 1 bunch fresh spinach (about 6 ounces cooked), 4oz cooked bacon or bacon tempeh, crumbled; 1 c all-purpose flour; 1 tsp salt; 1 tsp baking powder; 1 1/2 c milk of choice; 1/2 c firm tofu, water pressed out; 1/4 tsp ground nutmeg; 1/2 tsp dried thyme; 1 tsp nutritional yeast; Olive oil
Method: Preheat the oven to 375 degrees. Heat a skillet or wok until hot, lightly drizzle with olive oil and sauté leek and garlic until translucent. Transfer to a dish and set aside. Heat the skillet again and sauté the mushrooms until cooked, drain any water and set aside. Sauté the spinach until just wilted. Set aside until cool enough to handle. Squeeze out any water and coarsely chop. In a food processor or blender, combine the tofu, 1/2 cup of the soy milk, nutmeg, thyme and nutritional yeast. Process until smooth. In a large mixing bowl, combine the flour, salt and baking powder. Add the vegetables, tempeh, tofu and the rest of the milk and mix well. Pour into a well-greased 8-inch square baking pan and spread evenly. Bake for about 30-35 minutes, let cool before slicing.
Adapted from Chow Vegan
Spinach seen around Foodstand + the good food community