01
Arugula
10.01 cup : 1 cup
Milder but works in salads and cooked
10.0
gluten-free spinach
substitute.
15 gluten-free substitutes for spinach — top pick Arugula at 100% function match.
all substitutes on this page are gluten-free
top substitutes
02
Beet Greens
10.01 cup : 1 cup
Milder but same cooking method
10.0
03
Escarole
10.01 cup : 1 cup
Works in soups, wilts faster
10.0
show 12 more substitutes
04
Watercress
10.01 cup : 1 cup
Milder, add black pepper for bite
10.0
05
Basil
10.01 cup : 1 cup
Neutral green base for pesto, add pine nuts
10.0
06
Kale
7.51 cup : 1 cup
Heartier texture, remove tough stems
7.5
07
Broccoli
7.51 cup : 1 cup
Works in cooked dishes, chop finely
7.5
08
Lettuce
7.51 cup : 1 cup
More nutritious, works in any salad
7.5
09
Turnip Greens
7.51 cup : 1 cup
Peppery bite; blanch to mellow flavor
7.5
10
Mustard Greens
7.51 cup : 1 cup
Peppery bite, blanch briefly to mellow sharpness
7.5
11
Dandelion Greens
7.51 cup : 1 cup
Bitter and assertive, saute with garlic and oil
7.5
12
Cabbage
7.51 1/2 cup : 1 cup
Cooks down more, add at end of cooking
7.5
13
Cilantro
5.01 cup : 1 cup
Bright citrus-herbal flavor; use half the amount and add at end, wilts quickly
5.0
14
Swiss Chard
2.51 cup : 1 cup
Remove thick ribs for closer texture match
2.5
15
Bok Choy
2.51 cup : 1 cup
Milder flavor, use leaves; stems add crunch
2.5
pitfalls to avoid
watch out
Beet Greens: Custard may not set as firmly
watch out
Beet Greens: Watch smoke point at high wok heat
watch out
Basil: Loaf texture may be less cohesive
watch out
Kale: May shift the broth flavor profile
watch out
Broccoli: Custard may not set as firmly
watch out
Turnip Greens: Loaf texture may be less cohesive
watch out
Turnip Greens: May shift the broth flavor profile
watch out
Mustard Greens: Custard may not set as firmly
watch out
Cabbage: Flavor more noticeable when served raw
watch out
Cilantro: Loaf texture may be less cohesive
watch out
Swiss Chard: May shift the broth flavor profile
watch out
Bok Choy: Loaf texture may be less cohesive