Unlike many vegetables, spinach releases its antioxidants when cooked. So stir some into a simmering broth or wilt several cups for a salad.
Because spinach has such a short shelf life in your refrigerator, put the entire bag into the freezer. The leaves won’t clump together and it freezing makes it easy to take out a couple handfuls to all to a soup stir fry, or blend into a smoothie.
Warm spinach salad with soy vinaigrette
Preheat oven to 450 degrees F. Whisk together 1 tablespoon low sodium soy sauce, 2 tablespoons red-wine vinegar, 1 teaspoon each Dijon mustard and honey, and 3 tablespoons extra-virgin olive oil. Season with salt and freshly ground pepper.
On a rimmed baking sheet, toss 2 cups cremini mushrooms, sliced about 1/2-inch thick and 2 cups shitake mushroom caps, sliced 1/2-inch thick, with 2 tablespoons dressing. Roast stirring once until browned, about 15 minutes. remove from oven; add 6 cups spinach, 1 1/2 cups carrot ribbons (from 2 peeled carrots), and remaining dressing directly to hot baking sheet. Season with salt and pepper, toss to coat and serve.
Lemony quinoa and spinach soup
In a small pot bring 2 quarts low-sodium chicken broth, 1 sprig dill, a 3-inch piece of lemon peel, and 1/2 teaspoon minced garlic to a boil. Season with s alt. Reduce heat and simmer, covered 10 minutes.
Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add 1/2 cup thoroughly rinsed quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in 5 cups packed baby spinach, 1/4 cup chopped fresh dill, and 1 tablespoon fresh lemon juice. Drizzle with extra-virgin olive oil, season with freshly ground pepper, and serve.
(Source: Martha Stewart)
Susan Woody has been a food writer for more than 25 years and is a member of the Association of Food Journalists.