From basil to arugula, upscale restaurants in Las Vegas that have to make do without spinach are turning to a new leaf.

Because of concerns over the outbreak of E. coli in fresh spinach, many of the city's chefs have had to branch out to find alternatives to the go-to green.

Red, yellow and white Swiss chard and sauteed green beans have stood in for the braised spinach side on the chicken mole dish at the Diego Mexican restaurant in the MGM Grand.

Leek has replaced spinach in an artichoke dip at Studio Cafe at MGM. And at FIX restaurant at the Bellagio, sauteed pea shoots are garnishing the scallops Benedict for now.

"We're really just using what we can get our hands on and what's fresh," said David Massie, corporate chef of the Light Group, co-operator of FIX and Stack at The Mirage.

"People love options," Massie said. "They understand why we're not serving spinach, and they're real receptive to it."

For David Varley, chef de cuisine at the Bradley Ogden restaurant in Caesars Palace, finding a substitute for spinach was as easy as pie.

"It's pretty cut and dry," Varley said. "Where there's a leafy green, I switch either to arugula or, of course, Swiss chard."

Chard now is wilted down with onion, butter, shallots and garlic when it replaces spinach as a partner to a rib-eye steak.

Fresh basil and "peppery" arugula is now rolled into what was a spinach crepe.

"It's actually freshened it up," Varley said. "It tastes much more vibrant, much more summery. The principle of this place is we operate in season. We're accustomed to changing ingredients based on availability."

Turnip greens, mustard greens and watercress all have distinct flavors that are finding a new role, said MGM Grand assistant executive chef Michael Omo. They have also inspired the creative juices of top chefs at the property.

"I think the chefs got a little bit more familiar with some of the vegetables that may be not as mainstream," Omo said.