Spinach
per bunch
Description
Calorie for calorie, leafy green vegetables like spinach with its delicate texture and jade green color provide more nutrients than any other food. Although spinach is available throughout the year, its season runs from March through May and from September through October when it is the freshest, has the best flavor, and is most readily available. Spinach has the bitterness of beet greens and the slightly salty flavor of Swiss chard that makes them delicious as a soup basis or filing to a pie.
Nutritional value
- Energy 0.4 g
- Dietary fiber 2.2 g,
- a
- b2
- b6
- b9
- c
- e
- k
- Ca
- Fr
- Mg
- Mn
- P
- K
- Zn
Special Recipe
Broccolini with Smoked Paprika, Almonds, and Garlic
3 tablespoons extra-virgin olive oil
1/2 cup whole almonds
3 chopped large garlic cloves
1 1/2 teaspoons Paprika & Cayenne Pepper Mixed Spice
Coarse kosher salt
2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
1/3 cup water
1 to 2 teaspoons Sherry wine vinegar
- Heat 1 tablespoon oil in a heavy large skillet over medium-high heat.
- Add almonds. Stir until lightly browned, 2 to 3 minutes.
- Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute.
- Transfer to small bowl. Add remaining 2 tablespoons oil to skillet.
- Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Add Paprika & Cayenne Pepper Mixed Spice and simmer for another 3 minutes.
- Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar.
- Transfer broccolini to bowl and serve.
