Vegetable
Savoy Spinach
A tier
Savoy spinach has deeply crinkled, dark green leaves that look quilted—cold-hardy market bunches and classic “steakhouse spinach” texture. Crinkles trap grit, so wash thoroughly; cooked volume collapses into silky dark greens. Flavour is fuller and slightly more mineral than baby flat leaf. Creamed spinach, sauté with garlic, or bunch market sales. Not the best for delicate raw salads unless very young. Frost improves sweetness in the field.
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History
Crinkled savoy-leaf spinach types were selected in European gardens.
American markets sold savoy spinach as the standard cooking green bunch.
Fresh savoy bunches competed with canned spinach in retail.
Savoy remained the cooking-spinach look beside baby flat salad leaves.