Freeze fresh spinach – that’s how it works
If you want to freeze freshly bought spinach, it should be blanched beforehand. Because the bitter substance nitrate is in spinach. Blanching leaves the nitrate in the water. Blanching also ensures that the green color is preserved even after freezing.
- Before blanching, the first sort out rotten and brown leaves from the fresh spinach. It is also better to break off and discard thicker stems.
- Then sort the spinach. To do this, bring water to a boil in a large saucepan and place the spinach in a metal colander. Then hang it in the pot with the boiling water.
- Leave the sieve in the pot for about two minutes. Then it is best to shock the spinach with ice water.
- After quenching, dab the individual spinach leaves carefully with a hand or kitchen towel. The leaves should be as dry as possible. If the spinach leaves are still too wet when they freeze, they will stick together and can be damaged when defrosting.
- Once you have dried the spinach leaves, you can freeze them either in one piece or chopped up.
- Airtight plastic containers or special freezer bags are best suited for freezing. Simply fill the spinach into the can or bag and seal the respective container airtight.
- The spinach can then be stored in the freezer for several months.
- If you want to prepare the frozen spinach, simply place it in the fridge for several hours. If you need it faster, you can also slowly heat the spinach in a saucepan with a little water.
Freeze cooked spinach – that’s how it works
If you have leftover spinach after eating, you can also freeze it:
- It is best to cool the spinach in the refrigerator immediately after eating.
- Now dry the spinach with a kitchen towel as well as possible.
- Pack the cooked spinach in airtight cans or special freezer bags and place them in the freezer.
- Then thaw cooked spinach just like fresh spinach.