Spinach is an incredible superfood, rich in vitamin A, iron, vitamin C, vitamin E, vitamin K, magnesium, manganese, folate, betaine, iron, vitamin B2, calcium, potassium, vitamin B6, folic acid, copper, protein, phosphorus, zinc, niacin, selenium and omega-3 fatty acids. Easy to grow, it’s also easy to prepare, and works well in many cheese and pasta recipes, in addition to being an easy side dish and perfect in salads.
Since spinach is on the Dirty Dozen list, either purchase it organically or grow it yourself. It’s very easy to grow spinach in the vegetable garden as a companion plant for tomatoes and peppers or as a border in the flower garden. Spinach can also be grown in containers. Use New Zealand spinach during the summer since it is slower to bolt than other types of spinach. Always wash your spinach well before using, but don’t wash the spinach until you plan to use it. Never leave spinach soaking in water because that will leach out the nutrients.
This recipe is the best of both worlds – using up cut up onions from the fridge and fresh spinach leaves from the vegetable garden!
fresh young spinach, washed and dried
cut up onion
bacon grease (or your preferred fat for frying)
salt and pepper to taste
Saute the onions in the bacon grease until they start to turn translucent. Drop the spinach in and saute it with the onions. Keep cooking until the spinach is completely wilted and the onions are translucent. Salt and pepper to taste.
I like to vary the size of the onions depending on my mood. Red cabbage would make a nice addition to the mix; I would put it in with the onions since they need about the same time to cook. If you use young spinach, leave the stems on; older spinach has tougher stems.