Rants, raves, reviews and resources for Dallas-Fort Worth parents

Everyday Food: Four ways to get your leafy greens

04/15/2014 12:00 AM

04/16/2014 4:50 PM

Cooks classify this good-for-you green three ways: Curly-leaf spinach has crinkled leaves; flat-leaf spinach, often sold frozen or canned, has smoother leaves and a slightly milder flavor; and baby spinach is simply the flat-leaf type harvested when very young and tender. Spinach is low in calories but high in vitamins C and A. It’s also rich in folate and riboflavin.

Both curly- and flat-leaf spinach are sold in bunches and bags, and baby spinach comes prepackaged or loose. Refrigerate spinach in a plastic bag; it spoils quickly, so use it within a couple of days.

Baby spinach doesn’t need to be trimmed, but you’ll want to cut off the tough root ends of curly- and flat-leaf spinach. Always wash spinach, even when it’s labeled “prewashed”: Submerge it in a bowl of cool water to dislodge any grit, then spin dry.

Baby spinach is wonderful lightly steamed or used raw in salads. Mature curly- or flat-leaf spinach has thick stems and leaves and a stronger spinach flavor, so it’s best when cooked. Sauté it with garlic in olive oil, add it to a stir-fry, toss it into a soup or cook it in a little water until it wilts, then stir into a warm pasta dish.

Entertainment Videos

Join the Discussion

Fort Worth Star-Telegram is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQ | Terms of Service