Spinach is high in phytonutrients and antioxidants, which research indicates may act as anti-inflammatory and anti-cancer agents in the body.
In the Kitchen
Small, young leaves are great for salads. Spinach can be steamed, sautéed, added to soups, casseroles, omelets and as a topping on pizza.
In the Garden
Spinach is a companion to cabbage, celery, legumes, lettuce, onion, peas, radish, and strawberries. It is a competitor to potatoes.
Popeye was right, spinach is power-packed!
Spinach and Tomato Pizza Rounds
- 1tspolive oil
- 1/4cuponions, chopped
- 1/2tspgarlic, minced
- 1/3cupfresh tomatoes, diced
- 1/2cupbaby spinach
- Salt and pepper, to taste
- 1/2lbbread dough
- 3Tbsppine nuts, chopped
- In a sauté pan, heat the olive oil over medium heat. Add the onions and garlic; cook until onions are translucent. Stir in the tomatoes and cook until the sauce reduces and thickens. Add the spinach and cook briefly, until wilted. Remove from heat. Season the mixture with salt and pepper.
- Roll out the dough until very thick. With a two-inch cookie cutter, cut out rounds. Place the rounds on an oiled baking sheet. Spread each dough round with the vegetable mixture. Sprinkle with pine nuts. Bake at 400 degrees Fahrenheit for 10 to 15 minutes or until the crust is lightly browned.
This recipe series is sponsored by the Center for Nutrition and Healthy Food Systems at the UVM Medical Center, focused on building sustainable food in health care.