Adjust cooking time and volume for a smooth swap
Spinach is more tender and cooks far faster than kale, so modify technique accordingly. Use about the same weight, but because spinach shrinks more, you may want to increase volume if you want the same visible green presence.
Substitution pointers:
- Reduce cooking time: add spinach near the end of the cook for sautés, soups, and stews.
- If recipe expects long braising for kale, briefly braise or wilt spinach instead and allow it to mingle with other ingredients.
- For raw preparations, choose baby spinach as a direct substitute; mature kale should be massaged with dressing if used raw.
Flavor and texture differ: kale brings a chewier bite and earthier taste, while spinach is milder and silkier. Adjust seasoning to taste.