What to look for
Look for crisp, dry leaves without slime or a sour smell. Prewashed labeling reduces work but does not extend freshness indefinitely.
Store it thoughtfully
Refrigerate cold and dry with a clean towel to absorb excess moisture. Remove spoiled leaves so they do not accelerate decay.
How to use it
Add handfuls to a hot dish near the end and turn until just wilted. For salad, dry thoroughly so dressing can cling.
When you need a substitute
Mature spinach needs stem trimming; kale needs longer cooking. Frozen spinach works in fillings after thorough thawing and squeezing.
A common pitfallAdding wet spinach to a cream sauce can dilute it quickly; dry fresh leaves or squeeze thawed spinach very well.
Substitutions change flavor, texture, and sometimes safety or structure. Check the recipe and product labels, especially for dietary needs.
