Spinach

PURCHASE

When buying spinach, pick those with a fresh green color. Spinach should look crisp and should not have any damage.

KEEP

Spinach can be kept for up to 5 days in the refrigerator when kept in a plastic bag and wrapped in a moist paper towel.

PREPARE

To use, rinse spinach under cold running water and then either spin in a salad spinner or pat dry before serving raw or cooking.

RECIPE

Egyptian Spinach Soup

4 teaspoons Olive oil divided, see directions below

1 Onion finely chopped

3 garlic cloves minced (divided, see directions below)

¼ teaspoon turmeric

5 cups broth (vegetable stock OR chicken stock, low-sodium)

3 scallions thinly sliced

¼ cup basmati rice

½ teaspoon salt

Black pepper ground, to taste

1 pound spinach washed well

2 cups yogurt plain, on the side

Mint leaves for garnish

Heat 3 teaspoons of olive oil in a large pan. Add onion and cook until soft, about 3 minutes.

Stir in 1 clove of minced garlic and turmeric. Cook 1 minute to warm the flavors.

Add stock, scallions, rice, salt, and pepper. Simmer gently for about 15 to 20 minutes, or until the rice is mostly tender.

If the spinach leaves are large, trim away any tough stems and cut the leaves into thin ribbons. Add the spinach to the stock. Simmer until they are tender and rice is cooked through, about 10 minutes.

Prepare a yogurt sauce: Stir together yogurt, 2 cloves of minced garlic, and remaining 1 teaspoon of olive oil. Garnish with mint. You can also chop the mint and stir into the sauce.

Serve the soup hot or chilled. Top with a big spoonful of yogurt sauce or offer it on the side.

View more recipes and information at USDA's Seasonal Produce Guide - spinach.