Though their prime season is the spring and summer, knowing how to freeze fresh spinach can keep your plate packed full of greens – and goodness – all year long.
Wash the leaves and stems under running cool water, removing any debris and dirt. If you're using long-stemmed spinach or with roots, trim them before continuing.
Prepare a large bowl of very cold water and ice.
Bring a large pot of water to a boil. Place the spinach in the boiling water and blanch it for 2 minutes.
Once the time is up, plunge the spinach into the bowl of iced water for 2-3 minutes. This will instantly stop the cooking process while preserving the color and taste.
Drain thoroughly after cooling. Pat the spinach dry with a kitchen towel or paper towel. You can also use a salad spinner to remove as much moisture as possible.
Divide the spinach into smaller portions. You can make small balls using a measuring cup (1/2 cup or a little bigger if wanted). You can also freeze it in large ice cube trays.Place the blanched leaves into the cup, squeeze out any excess water, then press down to condense them together. Then, remove using a knife around the edges so it comes out clean.
Flash-freeze the balls on a flat surface, not touching, for a few hours or overnight.
Once they have hardened (not necessarily fully frozen yet), place them into freezer bags or airtight containers. Press out as much air as possible from the bags and seal them tightly to avoid freezer burn. Label your bags with the date and place them in the freezer.
Notes
To use your frozen spinach, remove the desired portion from the freezer. Thaw it in the refrigerator overnight or you can also defrost it at room temperature for a few hours. If you're in a hurry, you can even thaw the spinach in the microwave on the defrost setting.Check the blog post for more tips and serving suggestions.