Spinach is a versatile and nutritious ingredient that works well in a variety of recipes. Whether eaten raw in salads, ...

Simply whisk together milk, salt, pepper, and a dash of nutmeg for extra flavor. Stir in sauteed onions and fresh spinach to ...

Bear in mind that spinach leaves shrink dramatically, so what looks like an enormous amount won’t be when it’s cooked. Store dry spinach, loosely packed in a bag in the salad crisper of your ...

Arugula dresses up any meal with its unique, peppery flavor. This leafy green is rich in fiber and antioxidants — similar to ...

Mix in the spinach and cook until wilted, about 2 minutes. Remove to a bowl and cool slightly. Use a wooden spoon to press out some of the liquid from the cooked spinach and drain. In another ...

Add 4 tightly packed cups baby spinach (6 ounces), 1 (12- to 14-ounce) drained jar marinated quartered artichokes, cooked pasta, 1 teaspoon coarse salt and 1/2 cup finely grated Parmesan cheese ...