You have three choices when it comes to freezing spinach. You can blanch it by plunging washed spinach in boiling water for 1 1/2 to 2 minutes, then drain it well and freeze it. You can steam spinach for about a minute, drain it and freeze it or you can choose the method I use which is to freeze spinach raw.
Blanching and steaming spinach wilts it and therefore saves on space if space is an issue for you. I like freezing mine raw. Even though it takes up a bit more space, there is very little prep work at both ends (prepping and using) and this is a good thing.
Green in the winter months is important. I don't worry much about scurvy. I worry about food boredom. Spinach in the winter helps with that.
Freezing Spinach Raw (my version)
Place fresh spinach in a large bowl and cover with cold water. Using your hands, pretend you are a washing machine and your spinach is the clothes. Agitate the water to loosen the dirt and any insects still hanging around. Drain and repeat.
Place a clean kitchen towel in another large bowl (or out on your counter). Tear the spinach by the handfuls into small pieces, discarding any stems you come across. Place the torn spinach on the towel. Cover spinach with the towel and now pretend you are drying your child or dog's hair. Don't worry if you scrunch it up. Your goal is to get as much of the water off the spinach as you can.
Fill a gallon zip lock bag with the clean, torn and dried spinach. Tap the bag on the counter to help it settle and go ahead and shove as much in as you can, like you're stuffing a feather pillow that you want firm. Once the bag is full, close the bag almost all the way, then lay it flat and press out as much air as you can, like you're deflating an air mattress. It's okay to press down on the spinach, too. Now, zip it up and toss it in your freezer.
When you're ready to use it, don't thaw it first. Reach in and pull out however much you need, then place the frozen spinach directly into soup or your saute pan for a quick cook (a few minutes on high heat is all it needs). Add it to your favorite dish, dip, quiche, strata, crepe, shells...you get the idea. Pin It