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SPINACH LOSING ITS STRENGTHWhat are professional chefs suggesting as alternative greens?New York– Nervous about eating spinach? Now is the time to try new greens in salads and as side dishes. “Nutritionally speaking, there is not another raw green that comes close to spinach,” says Executive Chef Jake Klein of Pulse Restaurant. “The following substitutions have the earthiness and texture of raw spinach, and because of their leafiness can hold a dressing. My blend of choice right now is Baby Bibb lettuce or Baby Red Romaine with Tat Soi; and the peppery taste of Mizuna or Watercress also works well in salads, as does the mild but flavorful Mache … these I would also mix with Tat Soi.” Substitutions for cooked spinach include Radicchio, Sorrel, and Dandelion Greens; most especially, in regard to the sheer nutritional value, Collard Greens and Kale. Chef Klein continues, “The spinach issue is one of the greatest reasons to support local farmers. You don’t have to live on Long Island, in New Jersey or Upstate NY to get fresh fruits and vegetables that are locally grown. D’Agostino supermarkets carry local produce which are identified with signage, or you can ask the produce manager to direct you.” As previously noted, D’Agostino supermarkets throughout the tri-state area, for at least the next week, will be accepting returns on bags of spinach without a receipt and from any grocery store. “We are always here for our consumers. Please come in, ask questions and we can direct you to new types of greens,” says John Vasapoli, Director of Produce for D’Agostino Supermarkets. “The most important thing to remember is that even after choosing a new type of greens, consumers should always, always wash produce, whether fresh or bagged, prior to eating it.” For more information about D’Agostino supermarkets, please contact Amy Krakow at Propaganda Marketing Communications via email (amy.krakow@agitproppr.com) or Office 212.404.6215 / Cell 212.587.0540. |
