How to freeze spinach

5 from 62 votes

Freezing fresh spinach leaves is easier than you think and they can be stored for up to 12 months when stored correctly. It is a great way to prep ahead and can be very handy as they can be used straight from the freezer without the need to defrost them. Learn how to freeze greens for smoothies, curries, soups, and stews with this easy recipe.

Prep Time10

Cook Time2

Freezing Time4

Total Time4 12

Course: Other

Cuisine: All

Diet: Diabetic, Gluten Free, Hindu, Low Calorie, Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Servings: oz of cooked and frozen leaves

Calories: 13kcal

Author: Shilpa Kerur

Ingredients

2 bunch fresh spinach leaves or as needed

Instructions

Prep the spinach:

Cut the roots and thick stem of the spinach and discard.
Take a large bowl of water and add the leaves. Let it sit for 2-3 minutes. This will help loosen and remove any dirt or mud stuck to the leaves, which will settle down. Wash the leaves thoroughly.
Take the leaves out of the water.

Blanching:

Take water in a large pot and bring it to a rolling boil.
Fill a wide bowl with cold water and ice cubes. Keep it aside.
Add the spinach leaves to the boiling water and give them a good mix. Make sure all the leaves are fully immersed.
Let it sit for 2 minutes. Carefully take the spinach out of boiling water using a slotted spoon.
Move them immediately to the ice-cold water. This will stop the spinach from cooking any further.
Remove the cooled spinach and let it sit in a colander for 5 minutes. Drain any remaining water by squeezing the leaves with your hands.
Place them on a cutting board and chop the blanched spinach. You can chop it finely or coarsely as preferred.

Freezing in muffin tins:

Portion the spinach and place them in the muffin tin.
Freeze for 4-5 hours. Transfer the frozen cubes into a ziplock pouch and store them for up to 12 months.

Freezing unblanched spinach:

Wash and clean the spinach as mentioned above. Place it on a kitchen towel and let it dry.
Transfer into a freezer-safe bag. Remove excess air from the bag and seal it.
Place in the freezer and use within 2-3 weeks.

Notes

I like to use a muffin tin or large ice trays that hold about one oz of blanched spinach. This way, they are portioned and ready to use.

If you have access to a salad spinner, use it to drain excess water from the blanched spinach.

Transferring the blanched spinach to ice water immediately is an important step. This not only helps stop the cooking process but also helps preserve the bright color of the greens.

It is important to blanch the leaves if you want to store them for a longer time. Unblanched greens can be stored in the freezer for only up to 2-3 weeks.

Nutrition