Go Green: Spinach and Olives

March 26 is National Spinach Day, and we’re celebrating with recipes that combine one of our favorite superfoods with the zip of olives.

Not only is spinach a versatile vegetable—equally good served raw in salads, sautéed in a hot pan, or stirred into soups and stews—but it’s also a nutritional powerhouse. Like many dark green leafy plants, spinach is an excellent source of antioxidants and phyto-chemicals, which help prevent disease and slow the aging process. It’s also a great source of vitamin C, especially when served raw or lightly cooked. And a whole cup of spinach has just 7 calories.

Olives and spinach are a classic combination — just ask Popeye! — and some of our favorite early spring recipes call for both:

For a hearty lunch or light supper, California Power Salad combines spinach with roasted beets, orange segments, and ripe olives, garnished with creamy goat cheese and crunchy sunflower kernels, all tossed in a balsamic vinaigrette.

A warming supper, Tricolor Risotto (pictured above) adds spinach, olives, and tomato — and plenty of Parmesan cheese— to the classic Italian rice dish.

And a perfect potluck dish or addition to your spring holiday table, Double Olive Antipasto Salad can also stand beside your favorite grilled meats as an easy weeknight side dish, or even a simple dinner all on its own. Smoked mozzarella, Genoa salami, and a festive blend of olives sit atop a pile of tender baby spinach leaves.


Category: Seasonal Recipes