Chopped: Add a handful of coarsely chopped spinach to sandwiches, eggs, pasta, grain dishes or your favorite soup
Steamed: Heat spinach in a steamer basket just until wilted, then plunge into ice water. Press out excess moisture and chop. Mix spinach with Greek yogurt, garlic, green onions and dill to make a quick dip for crudites and whole grain crackers.
Wilted: Top spinach greens with hot grilled vegetables and a little vinaigrette. Toss to wilt spinach.
Creamed: Saute some onion or leeks until softened, add spinach, and cover for a few minutes; stir in a dash of cream and season with salt, pepper and freshly grated nutmeg.
Blended: Throw a handful of spinach into your morning smoothie for an extra helping of phytonutrients and fiber.
Sauteed: Saute chopped shallots or garlic in extra virgin olive oil, add 4 to 5 ounces of spinach and continue sauteing for a few minutes until cooked down, then finish with salt, freshly ground black pepper, and a splash of apple cider vinegar or lemon juice.