Wash spinach, discarding old leaves and woody stems.
20 oz spinach
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.
How to Freeze Spinach (Blanched)
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.
Freezing Spinach for Smoothies
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.
Amount Per Serving (1 cup)
Calories 33Calories from Fat 9
% Daily Value*
Saturated Fat 1g6%
Vitamin A 13292IU266%
Vitamin C 40mg48%
* Percent Daily Values are based on a 2000 calorie diet.