I've noticed a lot of recipes with leafy greens I've found seem to include spinach (second most common being kale). Spinach is not an option for us, as my son is allergic to it. I can't cook the stuff just for myself either, as he's sensitive enough to have a reaction just from the air when it's being cooked (granted, not an anaphylactic one, like if he ate it).
Would any leafy green work as a replacement? I would think so, but I'm not certain, as I've never really cooked with any beyond spinach and kale. I know kale would work pretty much the same way in most recipes, but I'd want to switch it up every now and then.
I like any kind of greens. Beet, mustard, chard, kale, collards etc. However, some of these are very strong tasting. My children always loved bok choy, which is very mild tasting, and I think would make a good substitute for spinach in many recipes. The asian supermarket near my house always has about 6 different varieties of bok choy--some more leafy and some more stalky.
i often use arugula (rocket) as a great substitute for spinach in a recipe. delicious raw, too. coming into season soon here in the northeast.
i love to sautee a couple cans of tuna thats been packed in olive oil and drained (not water packed- blech) in garlic and crushed red pepper, then add the arugula and toss until wilted. beautiful.
What do you do when you can't get them organically?I used to be able to get kale organically,but the season's over.Now I can only get lettuce,but raw is too hard for my gut right now. (Not fan of the pesticides, cause I've got enough parasites inside me already)
orach: it is an ancient spinach though and probably would have the same kinds of oxalates as spinach amaranth greens, quinoa greens
these arent availabe in grocery stores that i've seen but are ridiculously easy to grow