chilled spinach

chilled spinach is the sort of produce people buy when they want a quick green base for cooking without waiting for washing and wilting to happen on the cutting board. By our assessment, it is especially handy in salads, sautés, omelettes, soups, and pasta fillings because the leaves are already ready to use and stay tender for a short time in the fridge. The trade-off is that spinach is still fragile: it bruises, collapses with heat, and can go slimy if left too long, so it rewards prompt use. In practice it behaves like a very short-lived ingredient that goes from crisp to tired quickly, which is normal for spinach and not a surprise. It sits between bagged salad greens and cooking greens, but spinach has more flavour and more collapse than lettuce. That makes it a good buy for people who cook soon after shopping and a poor one for anyone who wants a very long shelf life.