A: Yes, in general, you can do that. You might want to take into account the flavors of the greens and cooking times, though. For example, chard and spinach are easily interchanged because they have generally mild flavor and similar cooking times. If you add collards to a recipe that calls for spinach, though, you may have to cook the collards a bit longer to get them to the tender stage, and you will find that the collard flavor is stronger than the spinach. It’s a matter of personal taste, though. Feel free to substitute.
A: Yes! It’s all a matter of personal preference. Many people eat spinach salads, as you note, but people also put spinach, chard or even mustard leaves in their sandwiches instead of plain lettuce. In general, though, most of the Cut `n Clean Greens varieties are usually eaten after they are cooked to become more tender.
A: There are approximately 2 1/2-3 bunches of fresh greens in each 1-pound bag of Cut `n Clean Greens.
A: Virtually any recipe that calls for frozen spinach can be made with Cut ‘n Clean Greens Spinach or other greens varieties. It’s easy. A 10-ounce package of frozen spinach contains the same amount of spinach as a 10-ounce package of Cut `n Clean Greens fresh spinach. You may wish to wilt the fresh spinach first before using it, since frozen spinach will already be wilted when it is thawed out. (But if you are adding the fresh spinach to soup, though, there is no need to wilt it first. Use it straight from the bag.) To wilt, simply sauté the fresh spinach with a tablespoon or less of water in a non-stick 12-inch skillet until it wilts down; this will take only 3-5 minutes. Cool, drain slightly if it seems too wet, and use as your recipe directs. (This is similar to the directions for use with frozen spinach; many recipes call for the frozen spinach to be thawed and then squeezed dry before use.)