What can I substitute for spinach?

Running low on spinach? Here are the best verified substitutes, including how to adjust your measurements.

spinach — ingredient substitution guide — Photo by Engin Akyurt on Pexels

About spinach

Spinach is a leafy green vegetable with tender, dark green leaves and a mild, slightly earthy flavour. It is widely used in cooking both raw and cooked, wilting down dramatically when exposed to heat, making it versatile in salads, sautés, soups, pasta dishes, and baked goods. Its mild flavour and soft texture allow it to blend seamlessly into a wide range of savoury and sweet applications.

Best substitute

baby spinach

Baby spinach is simply young spinach leaves and works as a direct substitute in virtually all applications. It has a slightly more delicate texture and milder flavour than mature spinach, and requires no stemming.

Use 1 cup for every 1 cup

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Alternative

silverbeet

Silverbeet (Swiss chard) has a similar earthy flavour to spinach but with thicker, more robust leaves and prominent stems. It works well cooked but has a slightly more bitter taste and chewier texture; remove the stems or chop them finely and cook them first.

Use 1 cup for every 1 cup — cook slightly longer than spinach

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Alternative

kale

What is spinach called in other countries?

Country	Name
Australia	spinach
United Kingdom	spinach
United States	spinach

Common names for spinach

English spinachcommon spinachgarden spinach

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Kale is a heartier leafy green with a more pronounced, slightly bitter flavour. It works as a cooked substitute for spinach but requires longer cooking time to soften; massaging raw kale with a little oil and salt helps tenderise it for use in salads.

Use 1 cup for every 1 cup — increase cooking time by 3–5 minutes

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Alternative

frozen spinach

Frozen spinach is blanched and frozen spinach that works perfectly as a cooked substitute. It must be fully thawed and squeezed dry to remove excess water before use, as it releases significant moisture that can affect the texture of dishes.

Use ½ cup (thawed and squeezed) for every 1 cup fresh spinach

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Alternative

watercress

Watercress has a peppery, slightly bitter flavour that is more assertive than spinach. It works well as a raw substitute in salads and can be wilted in soups or sautés, though its stronger flavour will be noticeable in the finished dish.

Use 1 cup for every 1 cup — expect a more peppery flavour

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