These culinary chameleons can be braised, sautéed, or enjoyed raw in salads. Here’s how to choose and use them.

but scientists at Worcester Polytechnic Institute are actually trying to turn spinach into heart tissue. Using a process that strips the cells from plants, researchers turned the leafy green into ...

Spinach is at its best from May to October, but it’s available year-round. Look for vibrant green leaves without yellowing or signs of bruising. Smaller leaves are best for salads, whereas ...

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

Spinach quiche is a delicious and savory option for brunch or a light dinner. A flaky pastry crust cradles a filling of egg substitute, milk (or plant-based milk), sauteed onions, garlic-sauteed fresh ...

Simmer pounds of spinach down into green curry-infused coconut milk for this luscious side dish. Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work ...