Spinach

Spinach

Brief History

Spinach, made popular by Popeye the Sailor Man, is believed to be of Persian origin. By the 12th century, it spread across Europe and became a desirable leafy green known for good health; a reputation that stands firm to this day. The name Florentine is often used to describe dishes containing spinach (and a creamy sauce). It is thought that this name dates back to the 16th century and the Italian wife of France's Henry II; Catherine de Medici. The unverified tale states that Catherine introduced spinach to the Court of France and to honour her Italian heritage, she then decided to call any dish containing spinach Florentine.

Spinach belongs to the chenopodiaceae family (also known as goosefoot), a family of nutritional powerhouses including beets, chard and quinoa. It shares a similar taste profile with these two other vegetables; the bitterness of beet greens and the slightly salty flavour of chard. One of the varieties available in Trinidad is shown below. This is what I used.

Nutritional Highlights

Spinach is available all year round and is well known for its nutritional qualities. It has always been regarded as a plant with remarkable abilities to restore energy, increase vitality and improve the quality of the blood. There are sound reasons why spinach would produce such results, primarily the fact that it is rich in iron. Iron plays a central role in the function of red blood cells which help in transporting oxygen around the body, in energy production and DNA synthesis. Spinach is also an excellent source of vitamin K, vitamin A, vitamin C and folic acid as well as being a good source of manganese, magnesium, iron and vitamin B2. Vitamin K is important for maintaining bone health and it is difficult to find vegetables richer in vitamin K than spinach. Others include kale broccoli and green cabbage.

A 100g serving provides:
23 calories	3g protein	0g fat	4g carbohydrates	2g fibre

The dark green colour of spinach leaves they contain high levels of chlorophyll and healtho promoting carotenoids ( beta carotene, lutein and zeaxanthin). These phyto chemicals have anti-flammatory and anti-cancerous properties and are especially important for healthy eye-sight, helping to prevent macular degeneration and cataracts.

Spinach has good levels of iron, but not quite as much as originally believed as rumour has it researchers placed the decimal point in the wrong place! It is important to note that there are two forms of dietary iron: 'haem' iron and 'non haem' iron. Haem iron is found in animal products and is the most efficiently absorbed form of iron. Non haem iron is found in plant foods (such as spinach) and is a little harder for the body to absorb in comparison. However vegetarians, those who experience iron-deficiency aneamia and those who are pregnant are encouraged to include green leafy vegetables such as spinach as part of a balanced diet.

Having reviewed the health benefits of spinach it is time to show you how i made this lovely dish.

INGREDIENTS

• Washed Spinach leaves (be generous because it shrinks down very quickly due to high water content)
• 1 small onion, sliced
• 4 cloves garlic, crushed
• 1 small tomato, chopped
• 1 pimento, chopped
• 1 celery, chopped
• Pinch of salt
• coconut oil

METHOD

• Heat pot
• Add a few drops coconut oil
• Add onion, garlic, tomato, celery and pimento then stir.
• Add spinach leaves and pinch of salt.
• Stir again, cover and leave to simmer on a very low heat. 

         Spinach cooks very quickly in its own juices.

   The end product should look like this.

   This spinach compliments sada roti very well. Enjoy!