Fresh Picks: Spinach 101

Popeye had one thing right: Spinach is awesome, not only for its purported health benefits, but also because it tastes great and can punch up (see what we did there?) a variety of dishes. And, bonus, it’s in-season in early Spring, so this is when the leafy green tastes its fresh, earthy best.

The history of humans growing and eating spinach goes back thousands of years. Spinach was likely cultivated from Spinacia tetranda, an edible wild green, in ancient Persia (located where Iran is today) 2,000 years ago. It later spread to India, Nepal and China. The Moors of North Africa brought spinach to Sicily in the 11th century, leading to its spread throughout Europe. It was widely used in European and Mediterranean cooking in the Middle Ages.

In the 1500s, after marrying into the French royal family, Catherine de Medici created the term "a la Florentine." She brought her Italian cooks with her to France, and the term refers to French spinach dishes created in her honor. Spinach later came to the New World with European settlers, and today, more than 20 million tons of it is cultivated worldwide. Not too shabby for a little leafy green, eh? 

Today, we mainly consume four varieties of spinach. The first is savoy, which produces large, thick, crinkled leaves. Semi-Savoy is less crinkled but darker than the third variety, smooth-leafed spinach, which is most often used in frozen and canned products as it is the easiest to clean. And, of course, there’s baby spinach, known for its tender, young leaves.

These greens have been prized as “superfoods” due to their high levels of vitamins A, C and K, as well as protein, iron, lutein, potassium and magnesium. When compared gram for gram, there’s more protein in spinach than beef, and more potassium than bananas. (Again, not too shabby.)

When spinach is at its peak in springtime, its mild, earthy flavor becomes more pronounced, which means it’s even more delicious when you use it to make a salad or add it to your favorite smoothies, stir-fries, egg dishes, soups and so much more.

How to Buy and Store Spinach

If you’re buying a bunch of fresh spinach, look for greens that are vibrant, crisp and bright green. The stalks should be tender and flexible. Avoid any bunches that contain dark, slimy or yellowing spots. 

Same goes for when you’re buying a bag or container of pre-washed spinach: Avoid those with any dark or slimy leaves, and make sure the moisture level within the container isn’t excessive (moisture leads to faster wilting). When possible, buy organic spinach, because non-organically grown plants often have a high level of pesticide residue.

Fresh spinach should always be stored in the refrigerator. Generally it lasts for a few days or up to a week. Signs of rotting and a gnarly smell are clear indicators that your spinach is past its prime.

Four Great Ways to Cook with Spinach

Although spinach can be added to just about any savory dish, here are four thoughtful ways to work the leafy green into your cooking routine.

1. Take It to Club Med

Given its long history in the region, spinach is a star ingredient in many Mediterranean dishes. This Spanakopita Crinkle Bread takes the classic Greek spinach pie and gives it the crinkle treatment, while also nailing the ideal ratio of crisp, butter-cloaked phyllo dough to garlic-and-cheese-spiked spinach filling. The one-pan wonder will disappear faster than you can say “leaf it alone.”

2. Make It Eggscellent

Spinach is a natural ingredient to use in egg dishes like frittatas, scrambles and omelets because it wilts quickly and adds flavor and fiber. Spinach stars in this Green Shakshuka, which is not only easy to make, but is a real showstopper when placed on your next brunch spread. It also adds earthy notes to balance out the sharpness of the cheese in this Spinach and Feta Frittata with Tomato Salsa—also a crowd-pleasing recipe.

3. Dip, Baby, Dip

We’ve never met a spinach-and-artichoke dip we didn’t like. This cheesy jalapeño-laced version ups the heat factor and adds Monterey Jack cheese, to boot. Want to really blow your guests’ minds at your next party? Bake a classic spinach-and-artichoke dip in the middle of pull-apart rolls, right in your HexClad pan. Dippers and dip, done.

4. Give it the Pizza Treatment

Okay, technically it’s the calzone treatment, but who’s counting? This Giant Spinach & Ricotta Calzone is baked right on your Hybrid Pizza Steel to ensure a golden Parmesan-laced crust and creamy filling. Serve it with marinara for extra punch. It’s perfect for an easy weeknight dinner or even as a game-day treat.

Ready for spinach season to start? So are we.