Swapping spinach with other greens
Spinach is versatile but differs in texture and water content from other greens. Adjust cook times and quantities when substituting.
Substitution guidance:
- For heartier greens (kale, collards): increase cooking time and chop smaller; use a bit more fat to soften fibrous stems.
- For delicate greens (arugula, baby chard): use a similar short cook or raw application, but expect a different flavor profile (peppery or earthy).
- Volume rule: fresh spinach wilts significantly—use about three times the volume of raw spinach to match cooked greens.
Flavor and texture notes:
- Spinach is milder; add acidity or stronger seasonings if replacing a peppery green.
- If recipe depends on structure (like wraps), choose sturdier greens or add a binder.
These adjustments help you swap greens without losing the intended texture or taste of the dish.