List of substitutes for escarole:
1. Kale
2. Spinach
3. Radicchio
4. Arugula
5. Chard
6. Mustard greens
7. Collard greens
8. Beet greens
9. Lettuce (iceberg, romaine, butterhead)
10. Endive (curly endive, Belgian endive, broad-leaved endive, Batavian endive)
11. Bok choy
12. Dandelion greens
13. Chinese cabbage
14. Napa cabbage
15. Turnip greens
16. Curly kale
17. Baby kale
– There is no one-size-fits-all answer to how long an opened bag of prewashed spinach lasts in the fridge as it depends on various factors. However, on average, it can last for up to 3-5 days.
– Some sources suggest that spinach can last for up to a week if stored properly.
– To maximize its shelf life, it is recommended to store spinach in a cool, dry place and place it in a sealed container or bag.
– Factors that can affect the lifespan of spinach include the quality of the spinach, temperature and humidity levels in the fridge, and how well it is stored.
– Fresh spinach can last up to 10 days if stored correctly.
– Moisture speeds up the decaying process, so excess water should be absorbed by wrapping spinach in a paper towel.
– Fresh spinach should be placed in an airtight container or bag and stored in the crisper drawer of the fridge.
– Ethylene-producing fruits (such as bananas and apples) should not be stored next to spinach, as exposure to ethylene gas will cause it to go bad more quickly.
– Cooked spinach should be allowed to cool to room temperature before storing it in an airtight container or zip-top bag.
– Cooked spinach can last three to five days in the refrigerator.
– Spinach can be frozen for long-term storage, especially if needed for more than a week.
– Whole spinach leaves or puréed spinach can be frozen.
– Whole leaves should be placed in freezer bags, with excess air removed and sealed tightly. They can be stored in the freezer for up to a year.
– To freeze puréed spinach, blend whole leaves with a small amount of water and freeze the purée in ice cube trays for up to a year.
– At the store, crisp and unwilted spinach with vibrant green leaves is preferred.
– Spinach with yellow or brown spots should be avoided.
– Stems of spinach may be fibrous or thin, with fibrous stems being older and tougher, while thin stems are younger and more tender.
– Young, tender spinach is best used raw, while mature spinach is better in cooked recipes.
– The main indicators of spoiled spinach are wilting and loss of bright green color.
– As it continues to spoil, the leaves become slimy and develop an unpleasant odor.
