Baby Spinach

It's a versatile green, popular in salads, smoothies, and as a quick-cooking addition to hot dishes due to its ability to wilt rapidly. In a pinch or if you want to try something different, you can use Arugula, it adds a peppery kick to dishes, excellent raw in salads or lightly wilted in warm dishes. Kale, although tougher, baby kale can be a nutritious substitute for baby spinach; it works well in cooked recipes or in salads. Swiss Chard, the leaves need to be chopped and cooked longer but can be used in any dish calling for cooked spinach.

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Baby spinach is a nutritional food, packed with a wide array of vitamins and minerals. It is exceptionally high in vitamins A, C, and K, iron, and folate. The high level of antioxidants, such as lutein and beta-carotene, supports eye health and can combat oxidative stress. Including baby spinach in your diet is also beneficial for skin health due to its vitamin C content, which helps in collagen synthesis.

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To keep its freshness, wash baby spinach only before you're ready to use it. Store unwashed spinach in the refrigerator in a breathable bag or container lined with paper towels to absorb excess moisture. Baby spinach tends to spoil quickly due to its delicate nature. In the refrigerator, it usually lasts about 3 to 5 days. Keep it in the crisper drawer to maintain optimal freshness.

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If baby spinach starts to wilt, you can often revive it by placing it in a bowl of ice water for a few minutes before drying and using. Freeze washed and dried baby spinach in airtight bags. Freezing can change the texture, making it less ideal for fresh salads but perfect for blending or cooking. When properly stored, frozen baby spinach can last up to 6 months. It's an excellent way to extend the life of your spinach. You can find baby spinach in the produce section of most grocery stores

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