On 1/18/2013 10:40 AM, sf wrote:
>>> Before I'd use fresh spinach in soups I'd rather
>>> > >canned spinach, just open the can and dump it all in, juice too.
>>> > >
>> >Now*that* would be slimy! No thanks. I didn't have fresh spinach. I
>> >used frozen leaf spinach, thawed and thrown in at the end to heat
>> >through. I've never had it get slimy, not even upon reheating. Bok
>> >choy might be very good but it's not something I keep around the house.
>> > I*always* have frozen spinach on hand.
>> >
> Ditto. There's absolutely nothing wrong with frozen spinach. It also
> comes in chopped or whole leaf,

I usually just buy the whole leaf, a couple of bags at a time.

so you can vary what the spinach looks
> like according to your mood. For variety, I'll use chard, but that's
> as far afield as I go. I just don't like the tougher greens. I
> bought a bag of Trader Joe's mixed soup greens which had mustard
> greens, kale and something else... it was another tough one that
> southerners tend to use. Collard, I think, anyway - I hated it. That
> was one batch of soup I was glad to see gone.

I'm not a fan of collards, myself. As you say, too "tough". I've never
tasted mustard greens.

Turnip greens are one of the few greens where I'll buy the canned
version. Yes, I've cooked them from scratch, canned are easier. I
haven't looked for frozen turnip greens. I'm sure someone has them, I
just don't eat them enough to look for them. I can always find
something to do with frozen leaf spinach

Jill