I noticed at Trader Joe's the other day in the bagged greens area that they had red heirloom spinach which you know I had to buy because it's different, and the spinach looked more purple than red to me.
I cannot resist purple food!
Happily, I have discovered that when you start to cook this gorgeous red heirloom that indeed it does start to darken and look purple.
For fun, to sneak in more nutrients, I chopped up some of the heirloom spinach and added it to my baked red pepper, mushroom and sun-dried tomato spaghetti. So pretty, huh?!
I baked the spaghetti first for 15 minutes at 350, and when I took it out of the oven, I added the spinach. Spinach doesn't need much heat to cook so the spaghetti right out of the often was perfect.
Next time you hit TJs, look for the red heirloom spinach in the greens section.
