The beloved cartoon hero Popeye was known for his affection for spinach. Just one cooked cup of this nutrient-packed vegetable supplies an extraordinary array of vitamins and minerals, including vitamin C, folate, magnesium and zinc.
Spinach also is praised for its carotenoid content, which are yellow-orange pigments in fruits and vegetables. Carotenoids from food, not supplements, are thought to help protect against heart disease and certain forms of cancer. To enhance the body's absorption of carotenoids, it's best to eat spinach with a small amount of fat. That is why today's Sautéed Spinach is prepared with a modest amount of olive oil.
Though spinach provides iron and calcium, it also contains oxalic acid, which inhibits their absorption. Oxalic acid also gives spinach its slightly bitter taste.
Spinach should have a fresh, almost sweet fragrance, never sour or musty. The stems should be short and fairly thin. Coarse, thick stems are a sign of overgrown spinach, which may be leathery and bitter. Avoid spinach that is limp, crushed, bruised or turning yellow.
Although fresh spinach will keep in the in the refrigerator crisper for three to four days, enjoy it immediately for the best flavor. Since it's usually grown in sandy soil, wash spinach thoroughly before eating.
Heart Smart is a registered trademark of the Edith and Benson Ford Heart & Vascular Institute. For more information, visit henryford.com/heartsmart, or if you have questions about today's recipe, call 313-972-1920, 9-4 p.m. weekdays.
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