How To Freeze Spinach (Fresh or Cooked!)

Option 1: Fresh Spinach Leaves

1. Wash: Wash the spinach under cold running water to remove dirt and debris. If you’re using double or triple-washed spinach from a bag or carton, feel free to skip this step. Use a salad spinner or gently pat the leaves dry with paper towels to remove excess moisture.
2. Freeze: Place the spinach in freezer-safe bags, airtight containers, or vacuum-sealed bags. Remove as much air as possible to minimize freezer burn. Remember to label each bag or container with the date and contents before placing it in the freezer. For reference, I can fit about 8-10 ounces of fresh spinach in a Ziploc bag.

Option 2: Pureed Spinach

1. Wash: Wash and dry the spinach leaves as described above.
2. Puree: Puree the spinach in a blender or food processor. Add a splash of water if needed to achieve a smooth consistency. I find a high-speed blender with a blending stick works best for this process.
3. Freeze: Portion the pureed spinach into ice cube trays, muffin tins, or silicone molds and freeze until solid. Pop the spinach cubes out of the trays and store them in airtight containers or freezer bags, labeled with the date and contents.

Option 3: Blanched Spinach

1. Cook: Bring a large pot of water to a rolling boil, and prepare an ice bath in a separate bowl. Add the spinach to the boiling water and let it cook for 1-2 minutes, or until it turns a vibrant green color and the stems just turn soft.
2. Ice Bath: Quickly remove the spinach with a slotted spoon and immerse it in the ice bath for about 1 minute to stop the cooking process. Make sure to press it down with the spoon so it’s fully submerged.
3. Drain: Drain the blanched spinach in a mesh strainer, making sure to squeeze out as much water as possible with your hands.
4. Freeze: Portion the spinach into airtight containers, freezer bags, or muffin tins. Alternatively, press it into a measuring cup, then transfer the “pucks” to a baking tray to freeze. Once frozen, transfer the pucks to a freezer bag, labeling it with the date and contents.