Substitute for Spinach: 5 Leafy Green Alternatives
The best substitute for spinach is Kale at a 1:1 by volume ratio. It works best for sauteing, soups, smoothies. There are 4 other alternatives below, each with exact ratios and usage notes.
Best Substitute
Kale
1:1 by volume
Heartier and more bitter. Remove tough stems and massage raw kale with oil and salt to soften. Takes longer to cook than spinach.
What are the other substitutes for spinach?
Swiss Chard
1:1
Similar tenderness and mild flavor. Use leaves and tender stems. Slightly more earthy than spinach but cooks identically.
Arugula
1:1
Peppery and more assertive than spinach. Best as a raw substitute in salads. Wilts quickly when added to hot dishes.
Bok Choy (leaves)
1:1
Mild, crisp leaves work well in Asian-style dishes. Separate leaves from stems as they cook at different rates.
Watercress
1:1
Peppery and slightly bitter. Best for raw applications. Delicate leaves wilt very quickly under heat.
What should you know before substituting spinach?
One pound of raw spinach cooks down to about 1-1.5 cups. When a recipe calls for frozen spinach, thaw and squeeze out all excess water thoroughly or your dish will be watery.
How do you substitute spinach in a recipe?
A tender, nutrient-dense leafy green with a mild, slightly sweet flavor. Versatile enough for raw salads, sauteed side dishes, smoothies, and baked into dips and quiches. Cooks down dramatically in volume.
The best substitute for spinach depends on what role it plays in your recipe. Our top recommendation is Kale (1:1 by volume), which works well for sauteing, soups, smoothies.
If you need a different option, Swiss Chard (1:1) is another reliable choice. Similar tenderness and mild flavor. Use leaves and tender stems. Slightly more earthy than spinach but cooks identically.
When substituting spinach, consider the flavor profile, texture, and cooking method of your recipe. For vegan alternatives, look for the options marked with the vegan badge above.
Substitution ratios verified against USDA FoodData Central and FoodSafety.gov. See our testing methodology for details.
Frequently Asked Questions
What is the best substitute for spinach?
Swiss chard is the closest substitute at a 1:1 ratio. It has similar tenderness and mild flavor, and cooks identically to spinach in sautees, quiche, and pasta dishes.
Can I use kale instead of spinach?
Yes, at a 1:1 ratio by volume. Kale is heartier and more bitter, so remove the tough center stems and massage the leaves with oil and salt to soften them before using raw.
How much frozen spinach equals fresh?
One 10-ounce package of frozen spinach equals about one pound (one large bunch) of fresh spinach. Always thaw and squeeze dry before using in recipes.