New Zealand Spinach

• Use New Zealand spinach as a spinach substitute in cooked dishes like quiche, lasagna, and omelets for a heat-tolerant and flavorful alternative. It wilts beautifully and adds a subtle salty note.
• Add New Zealand spinach to stir-fries with garlic, ginger, and soy sauce for a quick and easy side dish or a base for protein. The leaves hold their shape well and provide a satisfying texture.
• Blanch or steam New Zealand spinach until tender-crisp, then toss it with olive oil, lemon juice, and toasted nuts for a simple and healthy salad. The slightly salty flavor pairs well with citrus and herbs.
• Incorporate chopped New Zealand spinach into soups and stews to increase their nutritional value and add a fresh, green element. It blends well with other vegetables and flavors.
• Juice fresh New Zealand spinach along with other fruits and vegetables for a nutrient-rich and hydrating beverage. It provides a boost of vitamins and minerals.
• Saute New Zealand spinach with butter or olive oil, minced garlic, and a pinch of red pepper flakes for a simple and flavorful side dish that complements a variety of meals.

• Rich in vitamins A and C, supporting immune function and healthy vision.
• Excellent source of antioxidants, helping to protect against cell damage and reduce inflammation.
• Contains iron, crucial for energy production and preventing iron deficiency.
• Good source of dietary fiber, promoting healthy digestion and gut health.
• Low in calories and fat, making it a nutritious addition to a balanced diet.
• Provides essential minerals like potassium, important for maintaining healthy blood pressure.

New Zealand spinach is best stored unwashed in a plastic bag in the crisper drawer of your refrigerator. This helps maintain humidity and prevent wilting. Use within a few days for optimal freshness and flavor. You can also blanch and freeze New Zealand spinach for longer storage; this will help preserve its nutrients and texture. To freeze, wash the spinach, blanch it in boiling water for 2 minutes, then immediately transfer it to an ice bath to stop the cooking process. Drain well and squeeze out any excess water before freezing in airtight containers or freezer bags.