Spinach is rich in folate as well as vitamin B16. Folate may be lost during cooking, so lightly steam greens (collards, kale, chard, and turnip greens) or eat them raw in salads.
Use organic ingredients.
#1. For a salad: Toss spinach with chickpeas, red onions, radishes and (dairy-free) yogurt dressing.
#2. In a soup: Stir shredded spinach leave into kidney bean soup after cooking.
#3. For a pesto: Purée spinach with sunflower seeds, garlic, and other olive oil
