Let's be honest, when talking about leafy greens, spinach is among the favorites. Its nutritional qualities are well known, and its versatility allows it to pair well with all sorts of ingredients in salads and a variety of dishes.
When driving home from work, if you see fresh spinach, you really want to bring it home. But you worry that those leafy greens might spoil if you can’t use them all. No worries! Luckily, you can freeze them for later.
Can You Freeze Spinach
You definitely can. Concerns about freezing arise from the relatively brief shelf life of these leafy greens.
Store-bought and homegrown spinach -both can be frozen. However, there’s a special satisfaction that comes from growing your own in the garden and storing those freshly picked leaves. You get a fabulous flavor that way.
Just keep in mind that frozen spinach cannot be used for making fresh spinach salads. Because once thawed, it will become wilted and watery. But no need to stress! There are endless dishes you can explore.
So, next time you feel like getting some fresh greens, don’t hesitate. Bring them home and make your favorite dishes. As for the leftover spinach? Store it in the freezer!
Now that you are aware that you can store those leafy greens for future use, it's time for you to know what you need to get started. No fancy supplies, just some basic ones are enough and some might already be in your pantry.
Go for homegrown or locally raised leafy greens for the freshest flavor. Looking for the best options? Check out the vendors at your nearby farmer's marketplace; it's usually a good concept to recognize where your produce comes from.
Choose spinach leaves that are young and fresh. Avoid yellow, old, tough, or limp leaves. They can have an unpleasant flavor and a rubbery texture.
On average, two pounds of fresh spinach will yield approximately one quart when frozen.
Freezing is a good way to reduce food waste. And it is as easy as you think. In fact, there’s more than one method to freeze spinach. So let’s explore your options.
This technique is a favorite among many. It preserves the freshness and nutritional value of the spinach for an extended period. While it may become a bit slimy once thawed, this won't matter much if you're using it for cooking.
Start by rinsing the leaves under cool running water. Gently swish them around to remove any dirt or grit. Shake off excess water.
Alternatively, you can fill three separate bowls with fresh water and dunk the leaves in each one.
Spread the clean spinach on a kitchen towel or use a salad spinner to remove as much water as possible. Wet spinach can form ice crystals when frozen, affecting its texture.
Look through your spinach and remove any damaged leaves or tough stems. Keep only the freshest, greenest parts.
Put each portion into a freezer-safe plastic bag. Gently press out as much air as possible before sealing. This helps prevent freezer burn.
Write the date with a marker. This assists you to know the period of time the food has been frozen.
Put the bags on your freezer floor flat. Once frozen solid, you can stand them up or stack them to save space.
Interestingly, you can also blend the greens and freeze them. If you are sure you will be using them in smoothies, soups, or sauces, this is the correct technique for you.
It is particularly convenient to add more veggies for children or anyone who might not be excited about consuming vegetables.
Start with fresh, crisp spinach leaves. Give them a good rinse under cool water. Then, pat the leaves dry with a clean towel.
Roughly chop your spinach. This helps it blend more easily and evenly. Don't fear about being too precise - simply give it a quick chop with your knife.
Toss your chopped spinach into a blender. Whiz it up until you get a smooth, green puree.
Add a dash of water if needed to help with the mixture. The thickness is up to you - make it as chunky or smooth as you want.
Grab your ice dice trays and start filling them with the puree. This creates perfect single-serving portions. Fill each cube about 3/4 full to allow for expansion when freezing.
Put your filled ice cube trays into the freezer. Let them freeze completely - this usually takes a few hours. You'll know they're ready when they're solid to the touch.
Once frozen solid, pop out your spinach cubes. Shift them into freezer bags, removing any additional air before sealing the bags.
If you give a little time and effort to blanch the spinach before freezing, you’ll be rewarded with preserved color and taste. This method halts the enzymatic processes that can decay the leaves.
This technique provides the longest freezer life -more than a year. And it also allows for quick and easy use in all manners of cooking. What more could you ask for?
Get your kitchen ready for action! Grab a large pot, a bowl, some ice, a slotted spoon, and freezer bags. Don't forget – fresh, pre-washed spinach leaves.
Fill your pot with water and turn up the heat. Watch as tiny bubbles form and grow until it reaches a rolling boil.
Gently drop your spinach leaves into the bubbling water. Give them a quick stir – they'll start to wilt almost immediately. Let them cook in the boiling water for two minutes.
As your spinach is boiling, prepare another bowl and fill it with cold water and ice.
Once the timer is off use your slotted spoon to transfer spinach from the hot water to the icy bowl. This sudden chill stops the cooking process in its tracks.
Once chilled, it's time to dry your spinach. Bundle the leaves in cheesecloth and squeeze out water. The drier your spinach, the better it'll freeze.
Portion your spinach into freezer bags. Push out as much air as you can before sealing – you're creating your own vacuum-packed spinach! For extra convenience, make single-serve portions.
Find a cozy spot in your freezer and put the spinach packages there.
Want easy meal prep? Then freeze spinach in portions. No more struggling to break apart a giant block of frozen spinach -simply grab the number of portions you want.
Regardless of how you plan to use them, you will be sure to get perfectly proportioned spinach every time.
Start by figuring out whether you want to blanch your spinach. You can pass blanching if you're in a rush. Just understand that unblanched spinach might not last as long in the freezer.
Grab your muffin tin. This accessible tool will help you create the best spinach portions. If you don't have a muffin tin, no concerns! Small freezer-safe boxes work too.
Stuff each muffin cup or container with spinach. Pack it down gently – you want neat little spinach pucks, not deflated leaf piles. If you blanched your spinach, make sure it's cooled and well-drained first.
Slide your filled muffin tin into the freezer. Let it chill out until your spinach portions are solid, a few hours. You can leave it overnight if you want to be sure.
Once frozen solid, run some warm water over the bottom of the muffin tin. Then gently pop out each portion. Work quickly so they don't start to thaw.
Transfer your spinach portions to freezer bags. Squeeze out as much air as possible then seal. Label the bags with the date and freeze.
Let's talk about preserving leafy greens fresh in your fridge. With a bit of care, you may enjoy crisp, vibrant spinach for as much as 5-7 days after bringing it home.
For best results, tuck your spinach into the crispier drawer of your refrigerator. Wrap them loosely in paper towels and place them into a hermetic box or bag.
This setup keeps excess moisture at bay, stopping the dreaded wilt.
Keep it cool. Spinach and water do not blend well once they're in storage. A damp leaf is a sad leaf, so ensure your spinach is dry earlier than you put it away.
Here's a fact: Ethylene produced by apples and bananas can cause faster spoiling of the spinach that you have. So these produce should be stored in a separate area of the refrigerator.
If you are making plans to use your spinach within some hours, it's okay to leave it at the counter. Just keep it out of direct sunlight and far from heat. But it should not be left on the counter for an extended period.
Want to keep spinach even longer? The freezer's your friend. Depending on how you prep it, frozen spinach can last anywhere from 4 to 14 months.
Whole spinach leaves, frozen as-is: 4 to 6 months
Pureed spinach: 10 to 12 months
Blanched spinach: 12 to 14 months
Spinach frozen in portions: 10 months to a year
Tips for Maximizing Freezer Life
Blanch: A quick blanch in boiling water followed by an ice bath not only preserves its colorful shade but also locks in nutrients.
Dry Thoroughly: After washing the greens, they should be dried properly. Any lingering moisture will turn into ice crystals, giving your spinach freezer burn. Nobody wants a frosty leafy greens!
Containers: Store spinach in airtight freezer bags or containers. Squeeze out every last bit of air before you seal.
Portioning: Freeze spinach in small, portion-sized amounts. By doing this, you're setting yourself up for easy meal prep later. No more dealing with a giant spinach iceberg!
Freeze Immediately: Aim for the coldest part of your freezer. Quick freezing means smaller ice crystals, which keeps your spinach's texture on point.
Consistent Temperature: Lastly, keep your freezer steady. Aim for a temperature of 0°F (-18°C) or lower. And try not to open the freezer door too often to maintain the ideal freezing conditions.
Freezing spinach is a smart move for any home cook. This leafy green is packed with vitamins, but it can ruin quickly inside the refrigerator. By freezing, you lock in all those vitamins and minerals, making them last for months.
It's best for busy individuals who want to consume healthily but don't usually have time to buy fresh produce.
Plus, frozen spinach is super convenient. You can toss it into soups, smoothies, and sauces with no prep work. It's additionally a great way to avoid waste - no more wilted leaves within the back of your crisper drawer.
Grow your own spinach or stock up when it is on sale -freezing lets you enjoy this flexible veggie anytime. It's an easy step that saves time, cash, and nutrition.
Making soups, casseroles, or stews? You can cook frozen spinach directly. However, some recipes call for defrosting the veggies first, and it is vital to realize the proper method for doing that. Here's how:
Refrigerator Method
This technique is perfect for the planners among us. Simply transfer the frozen spinach to a bowl, cover it with a kitchen towel, and allow it to chill within the fridge overnight.
By morning, your spinach will be perfectly thawed and ready to use. It's like magic, but in actual, it's just science!
Countertop Thaw
For those days when you forget to plan ahead, the countertop method comes to the rescue. Place your frozen spinach in a colander over a bowl or in the sink.
As it sits at room temperature, the spinach will gradually defrost. Every now and then, give it a gentle toss to help things along. It's like watching a green iceberg melt, but much faster and far more useful for dinner.
Microwave Method
In a rush? Use your microwave. Pop that frozen spinach into a microwave-safe bowl and use the defrost setting. Keep an eye on it and stir occasionally to ensure even thawing.
Warm Water Shower
For the fastest route from freezer to pan, try this method. Place your frozen greens in a strainer and run warm (not hot!) water over it. Use your hands to gently turn and separate the leaves. This way the ice melts quickly.
Whichever approach you pick, remember to squeeze out any excess water before cooking. Your thawed spinach is now ready to transform right into a delicious part of your meal.
Unlike fresh spinach, frozen ones come pre-washed and chopped, saving you extra time in the kitchen. Cooking becomes even easier if you've stored it using the blanching method.
Toss a handful of those frozen veggies into your simmering pot of soup or stew, and watch as it infuses earthy flavors and provides a nutritional boost.
Also, you can include it into your morning omelet for an energy-packed breakfast or layer it in a lasagna for a secretly healthful twist.
Got a blender? Whip up a green smoothie in seconds by tossing in a cube or two of frozen spinach alongside your favorite fruits, like berries or bananas.
But here is a pro tip: while using frozen spinach, remember it's not ideal for crisp salads. Its texture becomes softer after thawing, making it perfect for cozy, comforting dishes.
Seeking for more ideas? Stir it into your risotto for a pop of color, or knead it into bread dough for a fun, speckled loaf. You can even add it to the water while cooking rice, barley, or quinoa to give an extra punch of taste.
You can further layer it into a casserole before baking -just break up any clumps first. The possibilities are endless, limited only by your culinary imagination.
