Yes, you should be able to get away with substituting spinach for arugula, and have it work out okay. However, it does have a bit of a different taste, and may depend on what you are planning to make.
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A plant that looks like spinach and can be used as a substitute in recipes is Swiss chard.
Kale, Collard Greens, Spinach, Brussel Sprouts
Many vegetables contain vitamin K. Good examples are kale, spinach and other greens.
Some vegetable leaves that are eaten are lettuce, spinach, and kale.
Kale, collard greens, spinach and turnip greens.
One delicious recipe for a nutritious and hearty spinach kale soup is to saut onions and garlic in olive oil, then add chopped kale and spinach. Pour in vegetable broth and simmer until the greens are tender. Blend the soup until smooth, then season with salt, pepper, and a squeeze of lemon juice. Serve hot with a sprinkle of Parmesan cheese on top.
Yes, but cabbage needs a longer cooking time.
Kale is a very popular ingredient in Southern U.S. cooking, where it can be used in boiled greens, along with mustard greens and collard greens. In the southern United States, kale can be found year round in any grocery store. Look in the produce section; you can find fresh kale near the lettuce, or bagged kale in the bagged salad section.Outside the Southern U.S., you may have to do some hunting. Kale is easiest to find in late winter and early spring, when it's harvested. Check in farmer's markets, or larger grocery stores. If you're in a large city, the grocery store chain Whole Foods often carries kale. Ethnic Chinese markets may carry kale: look for the name kai-lan.If you can't find kale, you can substitute other greens which have a very similar flavor: sprouting broccoli, also sold as young broccoli or broccoli leaves, is the closest in flavor. Swiss Chard, mustard greens, and collard greens are a little more pungent, but still close. In a pinch, mature spinach will also work, though it cooks much more quickly.
A good substitute for escarole in a recipe is kale or Swiss chard, as they have a similar texture and flavor profile.
Approximately 10 ounces of frozen, cooked spinach will result in the same amount as one pound of fresh, trimmed and cooked spinach.
fish, eggs,Dark chocolate