How to Freeze Spinach…
Do you rely on frozen spinach boxes in the middle of winter for your dips, soups and casseroles? Why not do it yourself and freeze spinach from a fresh batch this summer?
Every year it seems that all of our fresh greens: spinach, lettuce, kale and arugula, are all ready to pick at once. And for us, there are only so many salads and smoothies that one can prepare before the produce starts to turn bad.
Although some greens aren’t ideal to preserve, spinach is the easiest to freeze. It’s so easy that there are plenty of recipes out there that call for a 10 oz. box of frozen spinach – thawed and squeezed. These boxes are the equivalent of 1 1/2 cups of fresh cooked spinach.
So this year, instead of letting that bunch of spinach from your garden or farmer’s market go bad, take a few minutes and freeze some for later! And if you love dips, try adding fresh or frozen spinach to one of our favorites : Homemade Artichoke Dip Recipe
How To Freeze Spinach
1. Wash spinach thoroughly. Drain in a colander.
2. In a large stockpot, add water until the pot is 3/4 full.
3. Bring to a boil.
4. As the water is heating, fill another large bowl with ice and water. Set aside.
5. Once the stockpot full of water comes to a boil, add cleaned and drained spinach. Boil for 2 minutes.
6. Remove spinach and place in ice water bath for 2 minutes.
7. Drain spinach by placing in a salad spinner or on paper towels and blot dry.
8. Place 1 1/2 cups of cooked spinach in an air tight container. *We prefer to use a Food Saver Vacuum Sealer
Freeze for later use. Use within 12 months.
Mary and Jim
If you would like to receive our DIY, Gardening and Recipe articles each week, sign up via email at the very bottom of the post You can also follow us on Facebook, Twitter or Instagram to receive all of our latest tips and articles. This article may contain affiliate links.