4 Surefire Methods for Freezing Spinach

As far as leafy greens go, spinach is one of the most beloved. Beyond its nutritious qualities, its sturdiness and durability let it take on all sorts of ingredients in a salad (including bolder dressings) and the gamut of preparations.

You can put spinach in darn near everything. Soup? Check. Pasta? Yup. Smoothies? Mmhmm. And then there's casseroles, quiches, baked goods, and sandwiches. Truly, it goes on and on.

Spinach has a pretty short shelf life, and if you've ever wondered if you could freeze it for later to extend its viability, the answer is yes.

How to Freeze Fresh Spinach

There are 4 ways to freeze spinach. The best, most universal way is the blanching method, but you can choose which one you use based on how you plan on utilizing the green and the amount of time you have.

Freeze Fresh (unwashed)

Freezing spinach this way will preserve it for up to 6 months, but it will be a bit slimier after thawing than the other methods. But if you're using this spinach for cooking only, that won't matter much.

• There's just one step here. Simply put the spinach leaves in freezer bags, squeeze as much air out of the bags as possible, and freeze.

Wash and Freeze

The spinach will need to be thawed for a couple of hours and squeezed out before putting it in dishes.

• Wash the spinach well. Pat or spin it dry in a salad spinner, being sure to remove as much water as possible.
• Lay the spinach in flat layers in freezer zip-top bags. Press down. Repeat.
• When the bags are full, squeeze out as much air as possible, seal, and place in the freezer.
  

Get the recipe: Spinach Enchiladas

Puree

This method is Ideal for when liquid spinach is needed or helpful to what you're making – smoothies being the main draw, but a blended soup or a sauce are other ideas.

• Blend fresh spinach in a blender until desired thickness.
• Pour puree into ice cube trays.
• Freeze.
• Transfer frozen solid cubes to zip-top freezer bags for storage and ease of use.

Blanch

Blanching the spinach before freezing preserves its color and taste by halting the enzymatic process that decays the leaves. This method will afford you the longest freezer time, up to 14 months, and allows for quick and easy utilization in all manners of cooking.

• Bring a large pot of water to a boil, and add pre-washed spinach leaves to the water.
• Stir and cook for two minutes at a rolling boil.
• Transfer the leaves using a slotted spoon to large bowl filled with water and ice. Keep the spinach submerged for about 2 minutes to stop the cooking.
• Dry the spinach thoroughly by squeezing the spinach to get ALL of the water out. It's best to bundle batches of the leaves in cheesecloth and wring out the cloth into the sink.
• Pack the spinach into freezer bags, get as much air out as possible, seal, and freeze. Portioning the spinach into small, single-serve bags is even better.

How to Use Frozen Spinach

Cooking with frozen spinach is easy, because a lot of prep is done (if you use the blanching method, especially). Keep in mind thawed spinach will be mushier than fresh, so don't use it in a salad, but rather in hot dishes like stews and soups or even pies and biscuits (if you've really gotten the moisture out).

Toss puree cubes in a blender to make a smoothie, in a pot for soup, stew, or sauce, or add them to the water for cooking rice, quinoa, or barley for an extra punch of flavor and nutrition.

Frozen, unthawed spinach can be dropped into soup while it's simmering. It can even be layered in a casserole before baking – just break it up a bit if it's clumped.

Related:

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