best spinach

Instructions vary by product. Typical methods include: 1) Use two parts water to one part dehydrated spinach, immerse in boiling water for about 3–5 minutes; 2) Use a 1:2 ratio (dehydrated to water), simmer 10–15 minutes; or 3) soak the flakes for 1–2 hours. Some listings also note that rehydration isn’t required before cooking and that cooking times may differ by recipe.

Some frozen and prepared spinach options are labeled steam-in-bag and microwaveable. Listings note steam-in-bag cooking for ready-prepared blends (for example, a Mediterranean-style mix) and microwaveable steam-in-bag spinach with quick prep instructions.

Fresh baby spinach is described as an excellent source of folate and vitamins A and C. Mature or steamable spinach lists folate, manganese, and vitamins A, C, and K. Frozen cut-leaf spinach is also noted as an excellent source of vitamin A.

Dried spinach flakes are listed with a shelf life of about 12 to 24 months when stored correctly, with a note that climate and storage conditions can affect that range.

The listings include labels such as USDA Organic/Organic Certified (for baby spinach), Non-GMO, statements of no artificial flavors/colors/preservatives, and Kosher OU certification on some dried flakes.

Dried spinach flakes are suggested for casseroles, stews, chilies, breads and breadsticks, crackers, pizza, soups, smoothies, sauces, omelets, and as a seasoning or colorant in sauces, dressings, and other prepared foods.