Market Fresh Finds: Easy to be green with versatile spinach varieties

When I was a child, I could not understand how Popeye could love a can of green slime. Later, I grew to appreciate the many varieties of spinach, a versatile vegetable that can be eaten raw as well as cooked.

Types of spinach vary in size, texture and flavor.

Savoy spinach has large, thick, deeply crinkled leaves that are hard to clean. The flavor is robust and resembles Swiss chard. The leaves can be cooked longer and still hold their shape. Saute with garlic and citrus, and serve with pork or poultry or recipes with aged cheeses, chilies or eggs.

Semi-savoy spinach has partially straight leaves that are less crinkled and easier to clean. They have the same crisp texture as the savoy.

Baby spoon spinach is a savoy-type spinach but with a much smaller leaf size. This variety is sweeter than the larger savoy and the stems are more tender.

Red spinach leaves are round, thick and rich green with red centers. The leaves are tender and have a sweet flavor.

Flat-leaf spinach is easy to clean. This variety is mostly used as a processed vegetable, either frozen or canned.

Spinach is sold in loose bunches or bags. Buying loose spinach makes it easy to judge the quality. Look for crisp stems and perky, bright-colored leaves. Be sure they are not wet, because excess water will cause them to wilt too soon. Leaves should smell sweet — never sour or musty.

Keep in mind how you want to use the spinach when selecting it. Spinach with thin, flexible stems are from younger plants — good for salads or lightly sauteing. Thicker stems come from older plants and can be more bitter; they are better for soups and casseroles.

Spinach will store well for up to five days in the refrigerator crisper. Wrap spinach loosely in a paper towel and place it in a plastic bag. Spinach will retain its freshness a bit longer if placed in a paper-lined container in a cold location of the refrigerator. This will prevent the spinach from being tossed around and damaged in a crisper with other vegetables.

Always keep spinach refrigerated. Sealed bags of spinach processed in a commercial facility that are labeled “washed” or “ready-to-eat” offer convenience. Loose spinach, however, must be thoroughly washed just before eating. Swish it in a bowl of cold water and then let it stand for 1 minute. Drain it well in a colander, and then wash again with clean water. Dry using a salad spinner, or by patting the leaves with a paper towel before preparing.

Spanish Spinach With Chickpeas

Source: Chef Scotty. Yield: 4-6 servings

1/2 cup onion, thinly sliced

2 cloves garlic, minced

1/2 tablespoon cumin

2 tablespoon smoked paprika

10 ounces baby spinach, finely chopped

1/4 cup water

1 can chickpeas, drained and rinsed

Salt and pepper to taste

Saute onions and garlic over medium-high heat in a non-stick skillet until golden brown. Add cumin and paprika and cook for 2 minutes stirring constantly. Add water and spinach and cook until sauce starts to thicken, about 5 minutes. Add chickpeas and simmer for an additional 5 minutes. Adjust seasonings and serve hot.

Sandra Brown is a WSU faculty emeritus is WSU Clark County Extension Master Food Preserver. For additional recipes, food preservation and food safety information visit http://ext100.wsu.edu/clark/?p=8163. Have questions? Call MFP Helpline: 564-397-5366, or follow us on Facebook at https://www.facebook.com/WSUClarkCo.MFP