THE ORIGINAL ‘DARK leafy green’ delivers an impressive two dozen vitamins and minerals that runners need to train and recover well (thanks, bone-building vitamin K and muscle-friendly potassium). Eating spinach doesn’t have to mean a boring cold salad, either. Here’s how chef-and-runner couple Rich Landau and Kate Jacoby, who run three vegan eateries, use the staple veggie.
Mix Into Salsa
For some Mexican flair, food-process spinach with onion, green chillies, lime, coriander, tomatillos, and olive oil.
Serve as a Crunchy Side
Toss spinach with chopped hazelnuts, olive oil, and salt and pepper, and broil for 1 to 2 minutes until the leaves are crispy on the edges.
Sear It for a Side Salad
Flash-fry spinach in a hot pan seared with a drizzle of oil, only half cooking it. Sprinkle…