Popeye Loves Spinach, Do You?

I know that I do! The delicate flavors of this wonderful vegetable make it prime for a salad, steamed, or added to a dish! And, it is good for you too!

Spinach - Photo by Victor M. Vicente Selvas

The plant is believed to originate in ancient Persia, now known as Iraq and its neighboring countries. It was brought into India by traders and it became known as the “Persian vegetable.” It was introduced in Spain in the 12th century and later it made its way to England, and France by way of Spain in the 14th century. Catherine de Medici, who became Queen of France in 1533, loved this vegetable so much that she insisted that it be served at every meal! Because of this, dishes with spinach became known as “Florentine” after her birth place of Florence.

This vegetable is rich in antioxidants, Vitamins A, C, E and K, as well as others. It is a good source of iron. One 3.5 ounce serving contains 21% of the recommended daily allowance (RDA). It also is a good source of calcium. The same serving size contains 10% of the RDA. Overcooking spinach diminishes these nutrients.

There are three basic types of spinach. The first is savoy, which has a dark crinkly and curly leaf. This is the type of spinach typically seen in our grocery stores that are sold in bundles. Heirloom varieties of this vegetable include Merlo Nero, and Italian variety of spinach, and Viroflay, which is a large spinach that has high yields. The second type of spinach is a flat smooth leafed spinach that is easier to clean than the Savoy spinach. You will find this spinach in most processed foods. The last is semi-savoy, which is a hybrid variety that has slightly crinkled leaves and is much easier to clean than the savoy. Five Star is the most common variety grown for the fresh market, although it too finds it way into processed foods.

My favorite way to cook spinach is to first start by cleaning the leaves really well to get the sandy grit off of the leaves. Do not dry the spinach, but place it all into a big soup pot, cover it and turn the heat on to medium heat. After a couple of minutes, check the spinach. It should have cooked down rather quickly and be just about done. Stir it a couple of times, turn the heat off and serve!