While I agree (see previous) I think weight would be similarly unhelpful without specifying the state, since water (or the lack of it when cooked) is so much a part of the mass. If you are going to cook it in a quiche or fritter for instance, you should start by wilting it, or thawing if frozen, and then squeezing as much water out as possible. But in a salad you disturb it as little as possible, to keep the volume and mass, and feel like you’re eating something even though it’s mostly water.
While I agree (see previous) I think weight would be similarly unhelpful without specifying the state, since water (or the lack of it when cooked) is so much a part of the mass. If you are going to cook it in a quiche or fritter for instance, you should start by wilting it, or thawing if frozen, and then squeezing as much water out as possible. But in a salad you disturb it as little as possible, to keep the volume and mass, and feel like you’re eating something even though it’s mostly water.