English spinach is a leafy green with tender leaves and a mild earthy flavor. It can be eaten raw or cooked and is used in salads, soups, omelets, pasta, pies, curries, stir-fries, smoothies, and side dishes.
English spinach is the kind of green that disappears into dinner without a fight. It wilts quickly, tastes gentle, and can make eggs, pasta, soup, or curry feel fresher in a handful.
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What is English spinach?
Compared with baby spinach, English spinach can have larger leaves and more noticeable stems. The stems are edible if tender, but tougher ends can be trimmed.
It cooks down dramatically, so a big bunch becomes a small pile once wilted.
Culinary uses of English spinach
Use English spinach raw in salads, wilted into pasta, folded into omelets, simmered in soups, blended into smoothies, or cooked into pies and curries.
It pairs well with garlic, lemon, feta, cream, eggs, mushrooms, chickpeas, lentils, nutmeg, sesame, soy sauce, and potatoes.
English spinach alternatives and substitutes
- Baby spinach: Closest easy substitute, softer and quicker to wilt.
- Swiss chard: Earthier with sturdier stems; cook stems longer.
- Silverbeet: Similar to chard, good for pies and sautees.
- Kale: Stronger and tougher, needs more cooking.
- Arugula: Peppery raw substitute for salads.
How to store English spinach
Refrigerate English spinach unwashed or well dried in a bag or container with a paper towel.
Where to buy English spinach
Choose bright leaves with no slimy spots or strong sour smell. Avoid bunches that look wet and crushed.
Common mistakes using this product
Do not wash and store it wet. Moisture makes spinach collapse and spoil faster.
Famous dishes this is used
English spinach is used in spinach pie, spanakopita, creamed spinach, saag-style dishes, spinach omelets, green smoothies, pasta, and soups.
Tips on how to use English spinach
Cook off excess water. Wilt spinach first, then squeeze or drain if using it in pies, fillings, or creamy sauces.
More TKA reads
- Watermelon Feta Salad
- Greek Pasta Salad
- Easy Vegetable Curry
- Stuffed Mushrooms with Sausage and Cheese
- Lemon Parmesan Asparagus
FAQ
Is English spinach the same as baby spinach?
They are related, but baby spinach is younger and more tender. Use baby spinach when you want very tender leaves, and English spinach when you do not mind a little more stem and texture.
Can you eat English spinach raw?
Yes, especially tender leaves. Choose the most tender leaves for salads and save larger leaves for cooking.
Do you eat spinach stems?
Tender stems are edible; tough ends can be trimmed. If the stems are thick or stringy, trim them or cook them a little longer than the leaves.
Why does spinach shrink so much?
The leaves contain a lot of water and collapse when heated. Buy more than you think you need for cooked dishes because a full bunch wilts down quickly.
Can you freeze English spinach?
Yes. Blanch, cool, squeeze dry, and freeze in portions. Squeeze out excess water after blanching so frozen spinach does not make fillings or sauces watery.
Conclusion
English spinach is mild, fast-cooking, and easy to use. Keep it dry, drain cooked leaves for fillings, and substitute with baby spinach, chard, silverbeet, kale, or arugula.
