The blanching technique allows vegetables to be cooked quickly to preserve their flavors and nutrients. If not blanched, spinach can lose its bright color and nutrients when it is in the freezer. To blanch them, you can use the stove or microwave and then transfer them to a bowl filled with water and ice. Blanched spinach can be frozen or used immediately to prepare many tasty recipes.
Steps
Method 1 of 3: Blanch the Spinach in the Pot
Step 1. Wash the spinach to remove surface dirt
Before blanching, put them in the sink and rinse them for 10-20 seconds with cold water.
If you want, this is a good time to remove the stems from the spinach using a small sharp knife
Step 2. Boil water in a large pot
Fill the pot halfway and put it on the stove. Bring the water to a boil over high heat.
If you wish, you can add 1 or 2 tablespoons (15-30 g) of salt to the water. This is an optional step to make spinach tastier and help retain nutrients
Step 3. Fill a large bowl with cold water and ice
While you wait for the water in the pot to boil, take a large bowl and fill it with ice cubes. Cover the ice with cold tap water and place the bowl next to the stove so you can easily transfer the spinach into it after blanching.
Step 4. Blanch the spinach for about 30-40 seconds until it turns a bright green color
When the water boils, put the spinach to cook. Push them under the surface of the water using a slotted spoon for even cooking and set 30 seconds on the kitchen timer. The spinach will be ready when it has turned a bright green color.
Be careful not to let the spinach cook too long, or it will turn dark green
Step 5. Soak the spinach in ice water and soak for 30-60 seconds
Drain them from the boiling water using the slotted spoon and immediately transfer them to the bowl. Immerse them directly in frozen water without waiting for the best possible result.
- Gently press the spinach with the back of the ladle to make sure it stays below the surface of the water.
- Frozen water will interrupt the cooking process, so the spinach will stay tender and won't lose nutrients.
Step 6. Put the spinach in a colander to drain it from the water
After about 30-60 seconds, take the spinach out of the water using the slotted spoon and place it in a colander. Gently squeeze them with the back of the ladle to squeeze them out of excess water.
Alternatively, you can pour the frozen water and spinach directly into the colander. In this case, remove the ice cubes from the colander using a spoon or your fingers
Step 7. Gently squeeze the spinach with your hands
Press the leaves gently to remove as much water as possible.
It is important to squeeze all the spinach well to avoid that once added to the recipe you are preparing it can alter its consistency due to an excess of liquid
Method 2 of 3: Blanch the Spinach in the Microwave
Step 1. Place the spinach in a microwave-safe bowl
It must be made of a material that does not melt and does not risk catching fire if placed in the microwave, for example glass, ceramic or hard plastic. Place at least 150 g of washed spinach in the bowl.
Make sure there is a symbol or wording on the bottom of the bowl indicating that it can be used safely in the microwave
Step 2. Cover the spinach with water
After placing them in the bowl, add enough water to completely submerge them.
Step 3. Microwave them on high for 2 minutes
Put the bowl in the microwave, set the maximum power and cook the spinach for 2 minutes, then take it out of the oven.
Proceed with caution when removing the bowl from the microwave. Do not touch it with your bare hands as it will be hot
Step 4. Dip the spinach in ice water to stop the cooking process
While the spinach is in the microwave, fill a large bowl with ice cubes and submerge them in cold tap water. After 2 minutes, immediately dip the spinach into the ice water.
Immersing the spinach in frozen water serves to preserve its nutrients, its bright green color and enhance its taste
Step 5. Put the spinach in a colander to drain it from the water
As soon as they have cooled completely, pour the entire contents of the bowl into a colander and remove the ice cubes with a spoon.
Gently press the leaves into the colander to remove as much water as possible
Method 3 of 3: Using Blanched Spinach
Step 1. Use the spinach immediately if you wish
After having drained and squeezed them gently, they are ready to be served. You can serve them on their own as a side dish or use them to prepare many delicious recipes, for example palak paneer or a winter salad.
In boiling water the spinach will lose a lot of volume. Of an entire bag, only one ball will remain
Step 2. Store the spinach in the refrigerator for up to 3-4 days
If you don't want to use them right away, you can put them in the refrigerator and keep them for up to 3-4 days.
Step 3. Freeze the spinach if you want it to last up to a year
If you want to freeze the spinach, place it in a large freezer bag and let out as much air as possible before sealing it. Store them in the freezer and use them within 10-12 months.
- When it's time to use the spinach, simply remove it from the freezer and let it thaw in the refrigerator for 1-2 hours.
- If vegetables are blanched before they are frozen, they hold much more nutrients than when they are frozen fresh.
Advice
- The ratio of fresh to frozen spinach is about half, so using 150g of fresh spinach will give you about 75g of frozen spinach.
- Before adding spinach to a recipe, salad or freezing, you can press it with a potato masher to enhance the taste.
Warnings
- Discard yellowed, wilted, or damaged leaves.
- Do not store spinach together with tomatoes, apples and melons as they could cause them to turn yellow as they release ethylene to which spinach is very sensitive.
- If you leave the spinach in boiling water for too long, the nutrients will be lost.
