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frying pan, heat the butter or oil over medium-low heat. Add onion. Cook, stirring frequently, till onion begins to soften. Add garlic and spinach and cook, stirring often, till spinach begins to wilt. Add corn or peas, and dried herbs (see *note)and cook gently till all is warmed through. Season with salt and freshly ground pepper, sprinkle with pine nuts, if desired. Serves 2-3 as a side dish.

*Use thyme and/or smoked paprika with corn, dill with corn, or dill and mint with peas. If using smoked paprika, omit pine nuts.

Now don't leave the salad out altogether! Instead of a tired spinach and orange salad with poppy dressing, take a greener approach. Throw whole spinach leaves into a romaine salad (about a 1/3 of the entire amount of salad greenery) along with torn basil leaves, torn flat leaf parsley and some shredded Pecorino Romano cheese, dress with a good bottled Italian vinaigrette, and savor the herbal goodness that whole leaves bring to your bowl.

For a great boost to jarred salsa, add 2 Tbsp finely chopped fresh spinach and 1 Tbsp EACH grated carrot and diced green pepper per cup of prepared salsa. Add a squeeze of fresh lime juice to take this topping out of the jar and into a garden of fresh-bursting flavor.

When sauteing peppers or chicken strips for fajitas, throw in some whole spinach leaves at the end, just to warm through, and get that extra boost of dark green effortlessly and deliciously.

These are some of my favorite ways to add spinach to everyday meals. Try one today!

Learn more about this author, Mari Lee Kozlowski.
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