baby spinach
Spinach harvested young, with smaller, more tender leaves and a milder flavor than mature spinach. Often eaten raw as well as cooked. Leafy greens shrink dramatically once cooked, so a large raw volume cooks down to a small portion.
Buying guidance
Look for vivid green leaves with crisp stems -- avoid slimy or yellowing leaves, dark wet patches, or bagged greens with a lot of condensation inside. Buy only what you'll use within a few days; it's one of the more perishable vegetables in the store.
Substitutions
- Mature spinach -- interchangeable; the leaves are just larger and slightly more assertive in flavor, and take a bit longer to wilt.
- Swiss chard or kale -- work in cooked dishes, but need longer cooking and bring a stronger, more mineral flavor.
Tips & common mistakes
Even bagged spinach labeled pre-washed can carry fine grit in the crinkled leaves, so give it a quick rinse if you notice any, then dry it well -- wet leaves release so much water in a hot pan that they steam and turn gray instead of wilting quickly.
Storage
Any moisture trapped in the bag speeds up sliming and yellowing, so if you rinse spinach before storing it, dry it fully first and tuck a paper towel in with it to soak up condensation. It wilts down to a fraction of its raw volume when cooked, so it doesn't freeze well raw for salads, but chopped and blanched first it holds up fine for soups and sauces.