What’s the best way to freeze raw chopped spinach?

Question

Discover the best way to freeze raw chopped spinach. Learn a quick blanching method that preserves its color, nutrients, and texture for future use.

Answer 1

The best way to freeze raw chopped spinach is to blanch it briefly, shock it in ice water, squeeze out excess moisture, and then freeze it in a single layer before transferring it to a freezer bag. This preserves its texture and flavor.

Detailed Explanation:

Freezing raw spinach directly can result in a mushy, unappetizing texture when thawed. Blanching deactivates enzymes that cause deterioration, preserving the spinach's quality. Here's a step-by-step guide:

1. Wash the Spinach: Thoroughly wash the chopped spinach to remove any dirt or grit.

2. Blanch the Spinach: Bring a pot of water to a rolling boil. Add the spinach and blanch for 1-2 minutes. The spinach should turn bright green.

3. Shock in Ice Water: Immediately transfer the blanched spinach to a bowl of ice water. This stops the cooking process and helps retain its color and texture. Let it sit for about 1-2 minutes.

4. Remove Excess Moisture: Drain the spinach well. Then, squeeze out as much excess water as possible. You can use your hands or a clean kitchen towel. Removing excess moisture prevents ice crystals from forming, which can damage the spinach's texture.

5. Flash Freeze: Spread the squeezed spinach in a single layer on a baking sheet lined with parchment paper. Freeze for about 1-2 hours, or until solid.

6. Transfer to Freezer Bag: Once frozen, transfer the spinach to a freezer bag or airtight container. Label with the date and contents. Frozen spinach can last for 8-12 months.

Pro Tip:

Freeze the spinach in small portions. This makes it easier to use only what you need for a recipe without thawing the entire batch. Consider using ice cube trays for perfectly portioned spinach cubes.