What's In Season in April: Spinach


By Danielle Walsh, Bon Appétit

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.

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.

Fresh spinach will keep loosely wrapped in a plastic bag in the refrigerator for three days. When possible, it's best to buy organic spinach.

Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil
Three-Greens Soup with Spinach Gremolata
Asian Spinach Salad with Orange and Avocado
Spinach Puffs
Spicy Sauteed Spinach

Check out slideshow above to discover five more delicious spinach recipes.

Discover What's in Season in April
broccolipeasstrawberriesspinachdandelion greens

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