"As a precooked veggie, canned saves you chopping, cleaning and cooking, which makes it a great addition to dump-it recipes like a spinach and artichoke dip. Blending canned spinach with cream cheese or ricotta to stuff shells, lasagna, or enchiladas is another great way to sneak in some vital nutrients to a casserole dish. You can transform its mushy texture into a smooth, silky, and thick addition to cream of spinach soup and smoothies."
"Consequently, we couldn't have been more disappointed by the can of mush we sampled. While we appreciate that the canned spinach had considerably less sodium than competitors, the texture was too egregious to overlook. Not only was the texture essentially like sludge, but this canned spinach was by far the most expensive of the bunch. Harris Teeter is a great option for fresh food, but the canned veggies are too pricey, especially when they deliver subpar taste and texture."
Canned spinach offers a cheap, shelf-stable source of nutrients and saves time by eliminating chopping, cleaning, and cooking. Canned spinach works well in dump-it recipes, dips, casseroles, stuffed pasta, soups, and smoothies, and blending can improve its texture. Five canned spinach brands were sampled and ranked on flavor, texture, quantity, and price. One brand from a southeastern grocery chain showed considerably lower sodium but had a sludge-like texture and the highest price. Canned vegetables from that chain are less appealing when taste and texture are poor relative to cost.
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