How to Freeze Spinach | Freezing Spinach

For freezing raw

1. To freeze spinach raw, wash the spinach well to remove any dirt or debris.
2. Drain the spinach between sheets of paper towels or my favorite way to dry it is using my salad spinner.
3. You can place the leaves flat in a freezer bag, or use a muffin tin or ice cube tray to stuff the leaves into. Then freeze them for a few hours. Place in bags (remove as much air as you can) or vacuum pack them, for longer storage.

To Blanch first

1. To freeze blanched spinach, wash the spinach well.
2. Get a pot of water boiling on the stove.
3. Set up an ice bath in a large bowl. (Just add cold water to bowl and add ice.)
4. Drop large handfuls of spinach in boiling water at a time. Blanch for 2 minutes.
5. Drop large handfuls of spinach in boiling water at a time. Blanch for 2 minutes.
6. Drain the spinach between sheets of paper towels or my favorite way to dry it is using my salad spinner.
7. You can place the blanched leaves in a freezer bag (remove as much air as you can), or use a muffin tin or ice cube tray to stuff the leaves into. Then freeze them for a few hours. Place in bags or vacuum pack them, for longer storage.

To freeze puree for smoothies

1. To freeze it into purée for spinach smoothies, just process the fresh leaves in your blender or food processor with a splash of water to get it going.
2. You can place the puree in a freezer bag, or use a muffin tin or ice cube tray to freeze it in. Then freeze them for a few hours. Place in bags (remove as much air as you can) or vacuum pack them, for longer storage.

To freeze sauteed

1. To freeze sautéed spinach, wash the spinach well.
2. Drain the spinach between sheets of paper towels or my favorite way to dry it is using my salad spinner.
3. Add a splash of olive oil to a large skillet.
4. Add large handfuls of spinach at a time. Tossing them around with a pair of kitchen tongs just until wilted.
5. Remove the spinach with kitchen tongs or a slotted spoon into a bowl. Let it cool to room temperature.
6. No need to drain.
7. Place the sautéed leaves in a freezer bag, or use a muffin tin or ice cube tray to stuff the leaves into. Then freeze them for a few hours. Place in bags (remove as much air as you can) or vacuum pack them, for longer storage.