Comparable greens and how to swap them
Many leafy greens can substitute for spinach, but textures and flavors vary. Choose based on cooking method and desired bite.
Common swaps:
- Kale: heartier and chewier; best sautéed or braised and needs longer cooking.
- Swiss chard: similar when cooked; stems are firmer and may need separate cooking.
- Arugula: peppery and tender; best raw or added near the end of cooking.
- Collard greens: very sturdy; require longer braising and are less tender raw.
- Beet greens or bok choy: use in cooked dishes for similar nutrition.
Substitution tips:
- Use double the volume of spinach if substituting a looser-leaf green (e.g., kale) because spinach shrinks dramatically.
- Adjust cooking time: sturdier greens often need longer to soften.
When swapping in salads, pick milder greens for similar mouthfeel. Experiment and adjust seasoning to complement each green’s unique flavor.