How to Buy, Store, and Cook Spinach, In Season in April
We'll take spinach any way you throw it at us: in scrambled eggs, baked into a cheesy dip, pureed in a soup, sauteed with a bit of butter and vinegar for a rich, tangy side. There are lots of ways to sneak this leafy green into your meals, and there's no better time to do it than spring. Check out the recipes in the slideshow above for some bright ideas on how to use it, and read on for tips on how to buy and store Popeye's favorite food.
HOW TO BUY
When buying whole bunches of spinach, look for leaves that are crisp and dark green, and avoid those that are yellow, limp, or wilted. If buying pre-washed, packaged spinach, inspect the bag for any slimy or yellow leaves, and also check the expiration or a "best if used by" date. When possible, you should buy organic spinach.
HOW TO STORE
Fresh spinach will keep loosely wrapped in a plastic bag in the refrigerator for three days.
Tomorrow: Dandelion Greens!
Jonathan Lovekin1/5Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
"American and British cooks don't know how far you can take an egg dish," chef Yotam Ottolenghi says. Here, he deftly elevates it to a different realm by flavoring spinach with melted leeks and scallions, baking eggs on top, and finishing with a dollop of yogurt and a drizzle of butter spiced with a smoky Turkish chili powder known as kirmizi biber (though crushed red pepper flakes will also work). Serve the dish in one large skillet or two small ones. "It's always nice to surprise people," he s.…
