Farmers’ markets are loaded with spinach this time of year, and Martha Rose Shulman, the Recipes for Health columnist, has found that soups can be a great way to draw out the flavor of this superfood. She writes:
At a cooking class I taught with my friend and colleague Clifford A. Wright, we demonstrated different versions of the same Andalusian spinach and chickpea soup, a dish that is packed with spinach. Cliff uses lots of olive oil and cooks his for a long time, the way the authentic dish would be produced; I use less olive oil and add the spinach at the end because I prefer the flavor and look of spinach when it’s barely cooked.
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