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Nov 8, 2004 02:34 PM

Sole Florentine - substitution question

  • d

We're eating lots more fish these days and I'd love to make Sole Florentine for my husband. However, by definition, anything Florentine involves spinach and spinach is something he doesn't like all that much. What do you think would stand in for the spinach? I was thinking that chopped broccoli might work. Would I just treat the recipe exactly the same, including nutmeg, if I substituted broccoli for spinach? Any alternate suggestions?


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  1. Broccoli would work or thinly sliced brussel sprouts, maybe fennel but that would change the flavor

    1. Any of the traditional Southern greens, like collard. Broccoli rabe would be killer, IMHO.

      1. I would avoid substituting broccoli for spinach in this particular dish since it has such a different texture and is not the best to complement sole IMHO. Not sure if your husband will like any of these since they have strong flavors but some ideas: arugula; fresh herb mixture (flat-leaf parsley, basil, mint, tarragon, etc.); or watercress. I would keep in the nutmeg if you are using a green of some sort.

        1. I think brocolli is too strong (you might call it Sole Divan) but we use Swiss chard occasionally in Florentine dishes. who doesn't like spinach will probably not like chard...pity, it is sooo good. Have you thought of trying creamed spinach with diced artichoke hearts? I keep some in the freezer and use with Tilapia for Florentine.

          1. i like the arugula and swiss chard idea. what about kale? it's pretty mild and wouldn't over power it.