A beautiful winter green, spinach is one of our most requested leafy greens at the market. It is native to Asia and a cousin of beets and chard. Folks love it for its sweet and tender leaves, especially when harvested fresh. It’s wonderful in a simple preparation of juice, addition to sandwiches, or cooked. Its nutrients are more accessible if it is cooked and drained of its cooking water, due to oxalates in the raw form that block absorption of its vitamins. Spinach is filled with nutrition including vitamins A, C, K, B, and E, calcium, potassium, fiber, magnesium, manganese, iron and folate. 

Below is a super fast and simple recipe my mom and her mom have made for decades.

Sautéed Spinach:

Pour enough olive oil to coat bottom of small pot. Place on medium heat. Mince a few cloves of garlic, toss in and simmer for a few minutes. Add spinach leaves all the way to the top of the pot. Cover and let steam for a few minutes, stirring occasionally to coat the spinach with oil. Once all leaves are wilted to a dark deep green, remove from heat, salt and serve.

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