How to Blanch Spinach

There are three basic ways to cook spinach – steaming, sauteing, and blanching. All of these methods are great for adding flavor and texture to any dish.

Usually, you’ll use one of these methods to prep a bunch of fresh greens for a recipe. The method you choose depends on what type of vegetable you’re working with, the amount of time you have, and the desired flavor and texture of the leaves.

Boiling water is often the first step in prepping any vegetables for a recipe, and it’s a quick and easy way to cook spinach. It’s also a good way to remove any excess moisture from the spinach, which can cause the recipe to become soupy or bland.

To avoid this, try to only add the spinach to a pot of boiling water for a short time, like 30 seconds or less. If you leave the spinach in the boiling water too long, it can break down the nutrients in the leaves and lose their bright color.

You can also freeze the blanched spinach to help extend its shelf life. Raw spinach will last 3-6 months in the freezer, while blanched frozen spinach can stay fresh for up to a year.

When freezing, the key is to ensure that your spinach is thoroughly drained before putting it into the freezer. This will prevent ice cubes from forming on top of the spinach and keeping it from being solid.

Besides this, you should measure your spinach and place it in freezer-safe bags. Once the bag is full, gently press out any extra air and seal it. You can also label the bags and stack them in your freezer.

Freezing your spinach in cubes will make it easier to grab a small handful when you’re ready for a green smoothie, or add them to stews, sauces, and other dishes. You can even combine them with other types of leafy greens for extra flavor.

Another way to store spinach in the freezer is to puree it and freeze it in ice cube trays. These frozen spinach cubes are perfect for putting into green smoothies, or mixing with other frozen leafy vegetables for added flavor and texture.

To freeze a bunch of spinach, you’ll want to triple-rinse the leaves before cooking. This will remove any odors, excess dirt, and other contaminants.

Rinsing spinach can be as simple as dipping the leaves in a bowl of water and leaving them to sit for a few minutes. Or you can use a product designed specifically for washing vegetables, which will also remove any odors and other contaminants from the leaves.

Once you’ve drained the spinach, you can place it on a clean towel or paper towel to dry. You can then freeze it in freezer-safe bags to keep it fresh for up to a year.

Aside from preserving the nutrient content of your spinach, blanching will also help to intensify its color and flavor. The process will also prevent enzymatic reactions that can destroy the vitamins and minerals in your spinach.