SPINACH

You might already know the following about spinach, but there were definitely some eye-opening things I learned in the following excerpt from Nourishing Traditions (a cookbook that I use all the time. It's actually my fav.)
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"Spinach is the queen of the dark green leafy vegetables, the least bitter and most tender. The first record we have of spinach occurs in the year 647, when teh king of Nepal sent a gift of spinach to the emperor of China. It was introduced into England in the middle of the 1500's.

Spinach is exceptionally high in carotenoids and vitamin C. It contains calcium and iron but scientists now believe that the form of iron, contained in spinach is one that is not easily absorbed. Spinach also contains oxalic acid that can prevent calcium absorption. Oxalic acid is neutralized during cooking; so while cooked spinach can be eaten regularly, spinach salads should be eaten only on occasion.

Both the chlorophyll and carotenoids found so abundantly in spinach are potent cancer blockers. Japanese studies also indicate that spinach lowers blood cholesterol in laboratory animals. New research indicates that spinach is effective in preventing macular degeneration of the eye, possibly due to high amounts to glutathione in spinach.

Spinach is now available at almost any time of the year. Many times you can buy it prewashed in sealed plastic bags. Do take advantage of teh wonderful things that the modern age has made available to one and all and eat spinach regularly." SWF (p. 403, Nourishing Traditions)

Wasn't that enlightening? I found it to be so. Our family ate lots and lots of raw spinach salads until I read this. Don't you want to go cook some spinach now? Here's the recipe that Nourishing Traditions has beside the write-up.

SPINACH

How to Steam Spinach:

In general, one bunch of spinach or one bag will serve three persons.

1.) Cut stems off leaves and wash well in filtered water -- even if prewashed, the leaves should be rinsed so that they are moist.

2.) Place in a large pot. Do not add more water to the pot as the water adhering to the leaves will be sufficient to steam the spinach.

3.) Cover pot and place over a medium flame. When spinach begins to simmer, reduce heat. Cook several minutes or until leaves are just wilted.

4.) Using a slotted spoon, transfer to a heated serving bowl. Press with the back of the spoon to squeeze out any liquid and pour out.

5.) Make a few cuts through the spinach and top with a generous pat of butter.

Mary Jo's Spinach
Serves 6

2 bunches fresh spinach

3 tablespoons butter (I use salted butter)

1 clove garlic, peeled and mashed

1 tablespoon crispy pine nuts (page 514)

1 tablespoon sun dried tomato flakes (see Sources), optional

Steam spinach as described above. Melt butter with garlic, pine nuts, and optional tomato flakes. Pour over spinach and mix slightly.

I made the recipe above minus the pine nuts and sun dried tomato flakes, because I didn't have them on hand, but even without those ingredients, it was yummy. Be sure to add some sea salt as well. Let me know if you try it!