When is it seasonal? Cooler seasons (spring, fall)
Nutrition: High in iron, calcium, folate, Vitamin K and fiber. Generally referred to as a “dark leafy green” and everyone can use more leafy greens in their diet!
- *spinach is high in oxalic acid, which can bind to calcium, and cause it not be absorbed. Cooking spinach decreases the amount of oxalic acid!
Culinary: One of the most common dark leafy greens, due to its sweet, mild taste and thicker texture. Spinach makes a great base for salads or mixed with other greens. It’s thicker texture allows it to withstand low heat – add spinach to stir-fries and towards the end of cooking, as it only needs a few minutes to cook.