Freezing Spinach {How to Freeze Spinach}
Learn all the tips and tricks for freezing spinach to save a ton of time and money. Learning how to freeze spinach for smoothies, soups, and sauces is a great way to preserve this healthy staple of so many recipes.
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Frozen veggies that are ready to be added to meals are incredible time savers. Having components ready to go to add to dinners or smoothies helps make your day just a little bit easier.
Of course, you can buy frozen spinach. But if your garden is producing more than you can eat, or you have a bag in the fridge you won’t be able to finish, freezing your own spinach helps reduce waste and saves money. It’s a great tool to have in your easy healthy meal prep arsenal.
Is frozen spinach as good as fresh spinach?
Maybe. It depends on how you want to use it. You cannot freeze spinach and expect to use it in a salad or for other recipes where it needs to be fresh and whole.
There is some loss of nutrients with blanching, but freezing spinach at the peak of freshness is still healthier than eating out of season spinach trucked in from 1,500 miles away. Check out my complete guide on how to freeze fresh produce.
Do you blanch spinach before freezing?
Maybe. It depends on how you want to use it.
If you plan to use the frozen spinach within a few weeks, there is no need to blanch it first.
But unblanched spinach left in the freezer too long will turn brown because of enzyme actions which will change the texture, flavor, and coloring.
how long do you blanch spinach for freezing?
The spinach just needs two minutes in boiling water for the blanching process.
freezing spinach for smoothies
If you’re planning on using your spinach for smoothies, you can blend it in a food processor or blender with a splash of water until it is a puree. I find it easiest to freeze in ice cube trays or silicone trays for smaller and easy to blend portions. I’ve even used these silicone egg molds that are for making Instant Pot Egg Bites.
TOOLS FOR FREEZING Spinach
- Large saucepan
- Strainer/colander
- Reusable freezer bags or muffin tins or ice cube trays or plastic freezer bags
- Ice
- Large bowl
Pro tips/recipe notes
- There is no need to thaw the spinach before adding it to soups or sauces.
- I prefer to freeze spinach in 1 cup portions for adding to things like Instant Pot Lentil Soup, Crockpot Spaghetti Sauce, or a Whole30 Frittata. I line a muffin tin with these parchment cupcake liners and they pop right out once frozen and I add them to freezer storage bags as. I really like these silicone freezer bags because they stand upright on their own, making them easy to fill with spinach ice cubes.
- Save the cooled cooking water from blanching the spinach and use it for cooking grains like Instant Pot Farro or for watering houseplants!
- 5 oz of spinach will wilt down to about 1 cup for freezing.
More How to Recipes Like this
- Freezing Peaches
- Freezing Raspberries
- How to Freeze Cranberries
- Freezing Blueberries
- Freezing Tomatoes the Easy Way
- Freezing Celery
- How to Freeze Garlic
- Freezing Peas
- How to Freeze Onions
- Freezing Cherries
- How to Freeze Asparagus
- Freezing Strawberries
- How to Roast Frozen Vegetables
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Learn all the tips and tricks for freezing spinach to save a ton of time and money. Learning how to freeze spinach is a great way to preserve this healthy staple of so many recipes.
- 20 oz spinach
Wash spinach, discarding old leaves and woody stems.
Fill a bowl halfway with ice water. Set aside.
In a large saucepan bring water to a boil. Add spinach, making sure it is all under the water and cook for 2 minutes.
Using tongs or a slotted spoon, remove spinach and add to the ice water. Chill for 3 minutes.
Transfer chilled spinach to a strainer and allow it to drain.
Squeeze excess water out of the spinach (I squeeze portions in my hand over the strainer).
Transfer to freezer containers or a muffin pan lined with parchment paper liners.
Freeze for 3 hours. If using the muffin pan method, transfer to freezer bags once spinach has frozen solid.
Add unblanched spinach to a food processor or blender and a splash of water. Pulse and then gently blend.
Pour the puree into ice cube trays. Freeze for 3 hours and transfer to freezer containers.
Use unblanched spinach within 3 weeks.
Use pureed spinach within 3 months.
Blanched spinach should be used within 3-6 months.
There is no need to thaw the spinach before adding it to soups or sauces.
5 oz of spinach will wilt down to about 1 cup for freezing.
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