Spinach is a very hardy vegetable and member of the beet family. Well-known for its highly nutritious leaves, spinach tastes sweeter when raw and a tad more bitter when cooked.
Very low in Cholesterol and a very good source of Dietary Fiber, Protein, Vitamin A, Vitamin C, Vitamin E (Alpha Tocopherol), Vitamin K, Thiamin, Riboflavin, Vitamin B6, Folate, Calcium, Iron, Magnesium, Phosphorus, Potassium, Copper and Manganese.
Spinach is great wilted in your favorite pasta dish or raw in salads. The possibilities are endless!
Quark-y Creamed Spinach
1 bag of The Farm Bridge Frozen Spinach, thawed & drained
½ onion, minced
2 tablespoons butter
1 garlic clove, minced
3 tablespoons Argyle Cheese Quark
Sauté onions and garlic in butter over medium heat until onions soften, about 5 minutes. Add spinach and cook until very hot, about 8 minutes. Remove from heat and stir in quark.
For a traditional recipe using cream cheese, try Easy Creamed Spinach from Martha Stewart.