Kale’s superfood predecessor tastes delicious in everything from creamy onion dip to cheesy quiche, and can easily be added to a dinner-worthy salad or nutrient-packed side dish. This salad is made with plenty of spinach, smoked chicken, sliced apples, and crunchy walnuts, so it’s filling enough for lunch. Throw some spinach into your morning omelet, or try chef Gavin Kaysen’s creamed spinach dish, famously popular at his Minneapolis restaurant. Whether we’re adding spinach to a grilled cheese sandwich or stirring some into kid-friendly mac and cheese, F&W’s guide makes it easier than ever to eat your veggies.
Instead of making shakshuka with red tomatoes, as is customary, Portland, Oregon, chef Jenn Louis opts to make hers with a mix of Malabar spinach and tomatillos, along with jalapeños, cilantro and spices. The result is a bright, tangy and spicy brunch dish that’s ideal with slabs of rich, toasty challah.