Packed with iron, calcium and vitamin A, spinach is a leafy green that boasts both nutritional value and flavor. Enjoyable by itself or as an addition to practically any entrée it’s added to, spinach is both a spring and fall crop that thrives in the cooler weather. If you plan on freezing spinach until it comes time to use it, it will need to be cooked, or at least blanched, to help stop the enzyme activity which could cause it to go bad.
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Wash the spinach under cool running water to help rinse away dirt and debris.
Tear off or cut away damaged leaves and woody stems with a knife.
Place the spinach leaves into a pot of rapidly boiling water.
Boil the leaves for two to three minutes before pouring the contents of the pot into a colander.
Soak the spinach leaves in a large bowl of ice water to stop the cooking process and cool them off.
Remove the spinach from the ice water after a few minutes and set them out on paper towels to allow them air dry.
Place the spinach leaves into large freezer bags and seal them up tightly expelling excess air.
Write the current date on the bag before placing it into the freezer.