Originally written by Kimberly Cripps , former SDSU Extension Family & Community Health Field Specialist, with contributions by Megan Erickson, former SDSU Extension Nutrition Field Specialist, and Hope Kleine, former SDSU Extension Health Education Field Specialist.
- 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.
- 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.
Like it! Chicken Florentine
- 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
- Put spinach in large skillet, cover, cook over medium heat until heated through.
- Remove and drain well.
- Heat thyme, oil, garlic and onion until onion is transparent.
- Add broth. Heat until thick. Add spinach.
- Put chicken in baking dish add spinach sauce and lemon peel.
- Place in 300 degrees F oven for 10 minutes.
Yield: 4 servings
Nutrition Facts per Serving: Calories 220; Fat 7g; Cholesterol 75mg; Sodium 150mg; Carbs 8g
Source: University of Illinois Extension
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