Spinach

Spinach is a leafy green vegetable that is available year-round, but is at its peak from March through June and from September through October. It is a versatile ingredient used in a variety of dishes, from salads and smoothies to pastas and soups. Spinach is a staple in Mediterranean, Middle Eastern, and Asian cuisines. It can be eaten raw or cooked, and it adds a mild, slightly bitter taste to dishes.

Spinach Synonyms

Spinacia oleracea
leafy greens

Spinach Substitutes

Different Forms/Types of Spinach

Canned

Spinach preserved in a can, typically used in cooked dishes or dips.

Frozen

Spinach that has been blanched and frozen, convenient for long-term storage and use in cooked dishes.

Pureed

Spinach leaves blended into a smooth paste, used to infuse a strong spinach flavor into various recipes or smoothies.

Baby Spinach

Younger, smaller spinach leaves that are tender and sweet, perfect for salads or light sautéing.

Fresh Spinach

Whole, unprocessed spinach leaves, ideal for salads, sautéing, or adding to dishes for a fresh, vibrant flavor.

How to Choose Spinach

When purchasing fresh spinach, look for leaves that are vibrant green and crisp. Avoid leaves that are wilted, yellowing, or have dark spots. For baby spinach, the leaves should be small and tender. When buying frozen or canned spinach, check for any signs of damage to the packaging and ensure the product is stored at the correct temperature. It's also important to check the expiration date.

Cooking/Prep Tips for Spinach

Spinach is a versatile leafy green that can be used in a variety of dishes. It's important to remember that spinach wilts down significantly when cooked, so you'll need more than you think. Always wash spinach thoroughly before use to remove any grit or dirt. If you're using whole leaf spinach, remove the stems for a more tender bite. Spinach can be eaten raw in salads, but cooking it can help to break down oxalic acid, which can interfere with the absorption of certain nutrients. However, avoid overcooking as it can lead to a loss of nutrients and a mushy texture. To retain the vibrant green color, blanch spinach by plunging it into boiling water for just a minute, then immediately transferring it to ice water.

Shelf Life of Spinach

Fresh spinach should be stored in the refrigerator in a plastic bag with a paper towel to absorb excess moisture. It should be used within a week for optimal freshness. Baby spinach can be stored in its original packaging in the refrigerator and should be used within a few days of purchase. Frozen spinach should be kept in the freezer and used within 8-10 months. Canned spinach should be stored in a cool, dark place and used within 2 years. Once opened, canned spinach should be refrigerated and used within 2 days.

Recommended Brands for Spinach

baby spinach: Earthbound Farm

fresh spinach: Dole

canned spinach: Del Monte

frozen spinach: Birds Eye

Cooking Techniques for Spinach

Baking: Spinach can be baked into dishes like quiches, casseroles, and lasagnas. It doesn't need to be pre-cooked for these recipes, as it will wilt down in the oven.

Blanching: Blanching spinach helps to retain its color and nutrients. Boil spinach for one minute, then immediately transfer it to ice water to stop the cooking process. After it cools, squeeze out the excess water.

Sautéing: This is a quick and easy method to cook spinach. Sauté spinach in a little oil or butter over medium heat until it wilts. This usually takes about 2-4 minutes. You can add garlic or onions for extra flavor.