I find savoy or semi-savoy (a hybrid of flat and savoy - not as crinkly as savoy) at the local farmer's market, and that's because it's a better keeper than flat spinach for the producer. One concern about crinkly spinach, as you pointed out, is that it's more difficult to clean thoroughly, and I bet that's why you see less of it in the stores. You could easily grow your own. It takes little more than a couple 12-inch planters to provide you with a LOT of spinach, and then you could freeze or dehydrate what you don't consume fresh.

Have you ever tried freeze-dried spinach? That might be an option you will like instead of frozen spinach.

-Grainlady

I don't remember ever seeing Savoy spinach for sale at the grocery store.

When buying frozen, I prefer cut leaf over chopped. Have you tried that?

Sally

I'm happy with the bagged baby stuff that's pre-cleaned. But if I felt like you, I'd just grow my own. Buy some seeds. Then the only thing you'll complain about is bugs and dirt.

I typically only buy frozen spinach around Thanksgiving/Christmas when I make Spinach Madeleine. Last year I found the same issue with brown stems. I think the brand I bought was Earthbound Farms. I like Cascadian Farms, but couldn't find it last year.

When I'm using frozen, I'm usually not too picky about quality. I haven't used it in awhile. If I need quantity, I buy an enormous bag from Costco.

I'll have to try freeze-dried spinach, a great idea, Grainlady.

Thanks all. I've never seen freeze-dried spinach. I'll have to see if it's available locally.

I'm kind of surprised no one else thinks of savoy spinach as "the" spinach. All what you're used to I guess. We have a vegetable garden so dirt and bugs don't bother me, Suzi. Spinach is a cool weather crop though so much of the year I simply can't grow my own - it's either too hot or it's winter (which means a lot of snow here). I've tried spring sowing but we go from snow on the ground to too hot rather quickly so I haven't had much success. Maybe I'll try a fall planting this year.

Surprised you are finding frozen spinach so disappointing. Take note of the package and try other brands. Frozen spinach is a bargain usually so look for quality. Last winter my market had a special on what seemed like a good farm from Georgia. I googled while in the store and liked what i saw so i bought their baby limas, peas, and spinach. I freeze lots of corn for the winter months so never a need for that and never that good anyway compared to fresh home frozen.

My market always has all the fresh greens and savoy spinach. ($).I never buy the bagged packaged greens. Baby spinach has zero flavor compared to the meaty thick leaf varieties. Such an easy crop to grow early spring.

You will not find freeze-fried locally but easily ordered on-line. I use NorthBayTradingCo and have many of their veg. I've been working on a quick meal/soup recipe for Kayak trips and storm soups that just needs hot water. Not really for home cooking if you can find a good frozen product.

I think you just need to try a different store and another brand for frozen. Avoid the water blocks and look for loose leaf frozen and try an organic brand.

Growing your own, then a quick blanch and freezing, packed in pints, with a homemade stock as the liquid will be superior to any store bought.

You'll probably need to purchase freeze-dried spinach on-line, and I order it in #10 cans. It's doubtful you will find freeze-dried spinach locally. And there is a big difference between freeze-dried spinach and dried spinach.

This link is for a source that has smaller amounts than a #10 can so you can give it a try. I've never ordered from them, so can't vouch for them.

North Bay Trading Company - https://www.northbaytrading.com/freeze-dried-spinach

-Grainlady

What do you do with freeze dried spinach? I can't imagine a pleasing texture from it unless it's used in a sauce of some kind.

sally2-

I use a large variety of freeze-dried foods as part of our home food storage, so it's part of our "normal" pantry foods. I happen to love spinach (fresh/frozen/canned/dehydrated/freeze-dried - and always grow my own). I find it simple to add to almost anything - vegetarian dishes, egg-based entrees, soup/stew/chili, as a snack (much like eating kale chips), salads, lentil taco filling.....

When I need spinach powder I just grind some to pulverize it (or collect and use the spinach "dust" in the bottom of the #10 can). I've used it in gluten-free breads as a flour replacement. I've added it to homemade gluten-free soba noodles (or pasta) for nutrition and color, tortillas, pizza crust, dips, tomato-based sauces, smoothies/protein drinks, protein bars..... I suspect you could even use it as a natural dye.

This link at Nuts.com gives a nice overview (and is also a source for a small amount): https://nuts.com/snacks/simply-veggies/spinach.html

-Grainlady