Best low oxalate spinach alternative for cooking?

I like the flavor of cooked spinach, but I offen have a strong reaction to what I believe is the oxalates after 7 or 8 bites. It seems to coat my tongue and teeth and is really unpleasant. I'm hoping for a suggestion for a good green to saute that tastes like spinach but doesn't get metallic or chalky.

Thanks!

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