Who knew cartoon character Popeye, had it so right when it comes to eating the healthy and energy inducing green: spinach!

This popular leafy green originated in the Middle East and was eventually brought to Europe and the United States by the Spaniards. In fact, for a while, spinach was known as “the Spanish vegetable”. Today, the Netherlands and the United States are among the largest commercial producers and consumers of spinach.

Spinach contains impressive amounts of vitamins and minerals and is extremely low in calories. An incredible source of iron, potassium and magnesium; spinach is also a great source of Vitamins A, C, B2, B6, as well as folic acid and zinc. With all these vitamins and minerals, spinach provides much needed strength and energy, builds strong bones, helps prevent diabetes and strengthens the immune system.

Spinach is a rare vegetable in that it is available fresh year round. It is very inexpensive and is a common veggie found at all grocery stores and markets. When purchasing spinach look for bundles that have deep green leaves and stems with no signs of yellowing. The leaves should look fresh and not be wilted or bruised.

When storing spinach, wrap spinach in paper towels and place it in a plastic storage bag. It is important not to wash spinach before storing, as the moisture from the water will increase spoilage. Spinach can be stored in the refrigerator for 3 to 5 days.

There is a variety of ways to enjoy this great vegetable. As with most vegetables, spinach is best eaten raw to obtain the most nutritional value; it can be served in a fresh salad, on a sandwich in place of lettuce or added to a smoothie. Spinach can also be cooked by boiling, sautéing, or blanching. Cook spinach only until it begins to go limp and add it to pasta, casseroles and quiches.

My favorite way to eat spinach is in salads. This Strawberry Spinach Salad with a balsamic vinaigrette is perfect for summer. Serve as an easy side dish or add grilled chicken for a light and flavorful dinner.

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Chef Heather attended and graduated from Le Cordon Bleu College of Culinary Arts, but has been developing family friendly meals since she was nine years old in her mother’s kitchen. She is an avid crockpotter and knows how to get food on the table in a pinch. She currently serves as a writer and recipe developer for meal planning site www.foodonthetable.com .