Spinach

photo credit: gourmetsleuth

What is Spinach

Spinach has dark green leaves that, depending on the variety, may be either curled or smooth. Smooth, or flat leaf spinach, is sometimes sold as "salad spinach." This variety has a more tender, delicate texture. Curly leaf spinach has a firmer texture. Both have the same taste and nutritional value and look the same once cooked.

Substitute for Spinach

Amaranth greens, beet greens, arugula

Equivalents

4 cups spinach leaves = 6 ounces
1lb fresh = 1 cup cooked
15 to 16 oz. can = 1 1/2 - 2 cups
10 oz bag = 6 cups of leaves, 1 1/4 cups cooked, 2/3 cup cooked & squeezed dry
10oz frozen = 1 1/2 cups cooked
1 cup chopped raw spinach = 45 grams

Salad Greens , Cooking Greens

Selection

Choose leaves that are crisp and dark green. Avoid those that are limp, damaged or have yellow spots.

Storage

Refrigerate in a plastic bag for up to 3 days.

Uses & Preparation

Separate leaves and rinse well before cooking. If preparing for a salad, rinse then pat dry with paper towels or spin dry with a salad spinner. Both varieties can be eaten raw or cooked. Flat leaf is preferred for salads because of its delicate texture and slightly milder flavor. Two ways to cook spinach: Rinse then put leaves in a pot with only the water that clings to the leaves. Cover and cook on very low heat just until the leaves wilt. Sauté oil and garlic in a large skillet. Add rinsed, dried spinach leaves. Cover and cook on very low heat just until the leaves wilt. Delicious in tossed salads. Serve cooked spinach cold, dressed with vinaigrette. To remove stems, fold each leaf lengthwise so that the insides touch, then bend back the stem and pull down.