Commodity
Commodity Canned Spinach Leaf, 10 Pound, 6 Per Case
- 6 per case
- 10 pound
- Fruits & Vegetables
Commodity Canned Spinach Leaf comes fully cooked and ready to use, with tender leaf-style cuts that deliver better plate coverage and texture than chopped varieties. Each 10 pound can yields approximately 6 to 7 pounds of drained spinach, and the six-can case provides 60 total pounds, making it a cost-effective staple for high-volume kitchens, cafeterias, and feeding programs. Shelf-stable and consistent from case to case, it eliminates the washing, trimming, and blanching steps required for fresh spinach.
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- Applications reviewed in 24–48 hours
- $1,000 order minimum
- Freight or Hudson, FL pickup
| Case pack | 6 per case | |
|---|---|---|
| UPC | 684476032309 | |
| GTIN | 10684476032306 | |
| SKU | 551843 | |
| Category | Fruits & Vegetables |
Product Highlights
- 10 pound per can; 6 cans per case for 60 pounds total
- Fully cooked and ready to use straight from the can
- Leaf-style cut for better plate coverage and texture than chopped varieties
- Shelf-stable canned format reduces cold storage demands and waste from spoilage
- Consistent quality and yield across every case, ideal for standardized recipes
Uses
Soups and stews: Stir directly into minestrone, lentil soup, or cream of spinach soup for added nutrition and body without additional cooking time.
Casseroles and bakes: Layer into spinach lasagna, au gratin dishes, or rice casseroles where the pre-cooked texture blends seamlessly with other ingredients.
Sautéed side dishes: Drain and finish in a hot pan with garlic, olive oil, or butter for a quick side that reheats well on a steam table.
Dips and spreads: Fold into spinach dip, artichoke-spinch spread, or cream cheese blends for buffet and catering service.
Egg dishes: Add to quiche, frittata, or scrambled egg batches for breakfast and brunch programs.
Who Would Benefit
- School and hospital cafeterias needing shelf-stable vegetable options with reliable portioning
- Caterers preparing large-batch spinach dips, lasagnas, or side dishes for events
- Restaurant kitchens looking to reduce prep labor by skipping washing, trimming, and blanching steps
- Emergency feeding programs and food banks that require long-shelf-life, nutrient-dense canned vegetables
- Corrections and military dining facilities running high-volume meal service on tight budgets
Preparation & Use
Open the can and drain the spinach well before adding to recipes; pressing gently against a colander removes excess liquid and prevents waterlogged dishes. For sautéed sides or dips, a quick squeeze in a clean towel draws out even more moisture and concentrates the flavor. Because the spinach is already fully cooked, it only needs to be heated through, not cooked further, so add it toward the end of soup or sauce preparation to preserve its color and texture. Each 10 pound can yields roughly 6 to 7 pounds of drained spinach, enough for approximately 25 to 30 standard half-cup servings.
Common Applications
Commodity Canned Spinach Leaf is widely used in institutional menu cycles as a cooked vegetable side, a recipe component in spinach lasagna and baked pasta, a base for cream of spinach soup, and a mix-in for breakfast egg bakes. Its bulk format and long shelf life make it a standard issue item in USDA commodity food programs, school lunch procurement, and disaster relief feeding operations.
