Chefs, caught between patrons who want indulgent, great-tasting foods and menu-labeling laws that can paint such dishes in a negative light, have rediscovered the joys of green vegetables as a means to enhance flavor while adding few calories. Super spinach Consumption of spinach has quintupled since fresh product became ubiquitous in the early 1970s, to well over two pounds per person in 2009, according to the U.S. Department of Agriculture. That popularity has translated to increasingly ...
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