Chopped Spinach

Store unwashed in a breathable bag in the crisper drawer. Wash just before using. Wilts quickly once chopped, so use within 2-3 days for best quality.

Excellent source of iron, vitamin K, vitamin A, and folate

Rinse chopped spinach in a colander even if pre-washed to remove any grit

Spinach reduces to about 1/10 of its raw volume when cooked

Add chopped spinach at the end of cooking to preserve nutrients and bright color

Squeeze out excess water after cooking to prevent dishes from becoming watery

Garlic and olive oil

Lemon juice and parmesan

Nutmeg and cream

Eggs in frittatas and omelets

Feta cheese and pine nuts

Tomatoes and pasta

Overcooking spinach, which makes it mushy and gray—it only needs 1-2 minutes to wilt

Not draining cooked spinach well, leading to watery sauces and casseroles

Adding spinach too early in long-cooking dishes, causing it to become stringy

Forgetting that a large pile of raw spinach wilts down dramatically