Spinach

Pick it!

• Should have fresh, green leaves; not limp, damaged or spotted.
• Leave should be dull green on top and bright green on the underside.
• Available all year round.
• Select green, crisp leaves with fresh fragrance. Avoid limp, damaged or spotted leaves.
• Dry and pack fresh spinach loosely in a plastic bag and store in the refrigerator crisper; last 3-4 days.

Try it!

• Use cooked or raw in salads and sandwiches.
• Can be steamed, boiled, microwaved, sautéed, or stir fried.
• Tear off the stem and separate the leaves. Place in a large bowl of water; let sand drift to the bottom of the water and remove leaves by lifting out. Repeat until leaves are clean.

Ingredients

• 10 oz package frozen, chopped spinach, thawed and drained well
• 1 tsp dried thyme leaves, crushed
• 1 Tbsp. olive oil
• 2 tsp garlic powder
• ½ cup finely chopped onion
• 1 Tbsp. white flour
• 1 cup low-sodium chicken broth
• 3 cups cooked, cubed chicken
• 2 lemons, to yield 2 Tbsp. grated lemon peel

Directions

1. Put spinach in large skillet, cover, cook over medium heat until heated through.
2. Remove and drain well.
3. Heat thyme, oil, garlic and onion until onion is transparent.
4. Add broth. Heat until thick. Add spinach.
5. Put chicken in baking dish add spinach sauce and lemon peel.
6. Place in 300 degrees F oven for 10 minutes.