Each Monday in November we present some of the healthiest foods you can add to your table during the holidays - or any time of year.

This bright green vegetable is a veritable powerhouse of nutrients, and one that I recommend you have on hand in your kitchen. Spinach helps promote gastrointestinal and eye health and contributes to the prevention of osteoporosis, heart disease, colon cancer and inflammatory disorders. It is a versatile vegetable that can be served raw as a salad, lightly steamed as a side dish, pureed as soup, or added to pastas, casseroles and omelets. When cooked, its slightly bitter taste lends itself well to a variety of seasonings, and when eaten raw, the sweeter taste is a perfect complement to dressings and fruit. Seek out organically grown spinach, as pesticides are commonly used on conventionally grown varieties, and always wash spinach well, even if the package says “pre-washed.” The stems and leaves of spinach tend to pick up sand and dirt, and a good rule of thumb to follow is three thorough rinses.

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