Blanching is an easy way to prep veggies for cooking. The purpose of blanching spinach is to prevent its nutrients, color, and flavor from degrading in storage and help it keep for longer. Simply blanch the spinach on the stovetop or in the microwave, then transfer it to a bowl of ice water. Then, use it in your favorite recipes or store it in your freezer for up to 1 year. We spoke with multiple professional chefs to find out the best ways to blanch spinach, store it, and use it in your cooking. Read on to learn more!
Blanching Spinach
Clean the spinach thoroughly. Then, place the leaves in a pot of boiling water for 1 to 2 minutes. Quickly transfer the spinach into a bowl of ice water to soak for 1-2 minutes. Pour the spinach into a strainer and squeeze out the excess water with your hands.
Steps
Blanching Spinach in Boiling Water
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Wash the spinach leaves to remove dirt and debris. Fill a large bowl with cool water and add your spinach. Swirl the leaves around a few times before letting the spinach sit for 5 minutes. [1] X Research source Private chef and food educator Ollie George Ciglianoto recommends washing spinach “at least three times…until [the] water is clear and silt free.”
- Discard any damaged, mushy, or brown leaves before washing the spinach, as well as any leaves that smell bad or rotten.
- If you prefer to remove the stems from your spinach, do so at this time. Simply cut them off with a small, sharp knife.
- Optional step : Chop your spinach into bite-sized pieces after washing it, if you prefer uniform pieces over whole leaves.
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Boil a large pot of water at high heat. Bring 1 gallon (3.8 L) of water to a boil for every 1 pound (453 g) of spinach you’re blanching. Simply fill up a large pot with water, place it on your stovetop, and set the heat to high. [2] X Research source
- Optional step : Add 1 to 2 tbsp (14.8-29.6 g) of salt to your water. This seasons the spinach and helps it retain nutrients.
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Fill a large bowl with ice cubes and cold water. As you wait for the water to boil, locate a large glass or plastic bowl and fill it with ice cubes. Then, cover the ice cubes with cold water. [3] X Research source
- Set the bowl next to your stovetop so you can easily transfer your spinach once it boils.
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Boil a handful of spinach for 1 to 2 minutes, or until it is bright green. Grab a handful of spinach and drop it into the water. Then, use a slotted spoon to submerge the spinach in the boiling water. Keep the spinach submerged for 1 to 2 minutes, or until it turns bright green; this is a sign that it’s ready. [4] X Research source
- Do not overfill the pot with spinach. This can lead to uneven blanching and cause the spinach to not keep as well.
- Avoid over-blanching or under-blanching your spinach. Over-blanched spinach is dark green and less flavorful and nutritious. Under-blanched spinach is less bright and can spoil faster than un-blanched spinach. [5] X Research source
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Submerge your spinach in the bowl of ice water for 1 to 2 minutes. Use the slotted spoon to scoop up the spinach and immediately dunk it into the ice water. Press down on the leaves with your spoon so they are totally submerged. Just keep the spinach in the water for 1 to 2 minutes to cool. [6] X Research source
- Transfer the spinach to the ice water as soon as you remove it from the boiling water for the best results.
- The ice water stops the blanching process so your spinach stays tender and retains its nutrients.
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Place your spinach into a strainer to drain the water. Scoop up the spinach with a slotted spoon and place the leaves in a strainer. Push down on the spinach gently with your spoon to remove the excess water. [7] X Research source
- Alternatively, pour the ice water and spinach directly into the strainer. If you do this, scoop out the ice from the strainer using a spoon or your fingers.
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Squeeze out the water from the spinach using your hands. To get rid of as much water as possible, grab the spinach in your hands and gently squeeze the leaves. Or, place the spinach in a cheesecloth bag and then squeeze it. [8] X Research source
- If you don’t get rid of the excess water, your recipe or sauce can wind up too wet.
- Repeat the boiling, cooling, and squeezing steps until all of your spinach is blanched.
- Spinach reduces in size once it's blanched. A large bag of spinach usually turns into a palm-sized ball.
Blanching Spinach in the Microwave
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Put the spinach in a microwave-safe bowl and cover it with water. Place at least 5 oz (147.9 g) of washed spinach inside a microwave-safe bowl. For instance, use a glass, plastic, or ceramic container. Then, pour in enough water to cover the spinach. [9] X Research source
- To check if your container is safe for the microwave , look at the bottom. Most containers read “Microwave-safe” if you can use them in the microwave.
- Note : Microwave blanching is not as effective as blanching in boiling water. It doesn’t blanch the spinach as evenly, which can cause the spinach to taste off. [10] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
- Blanching 5 oz (147.9 g) of spinach yields about 1 cup of frozen spinach.
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Microwave the spinach on high heat for 2 minutes. Place the container inside your microwave and select a high heat setting. Then, start the microwave for 2 minutes. [11] X Research source
- Use caution when removing the spinach as the container may be very hot.
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Fill up a bowl with ice and cool water as the spinach cooks. Get out a large bowl and add a few handfuls of ice cubes. Then, cover the ice with cold water. [12] X Trustworthy Source National Center for Home Food Preservation Publicly-funded center dedicated to educating consumers about research-backed safety practices for preserving food Go to source
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Place the spinach in the ice water for 1 minute. When the spinach is done in the microwave, use a slotted spoon to transfer it to the bowl of ice water. This stops the spinach from over-blanching, which helps preserve its bright green color and maximize its flavor and nutrient content. [13] X Research source
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Strain and squeeze the spinach to get rid of excess water. Dump the ice water and spinach into a strainer. Then, use the slotted spoon or your hands to gently press and squeeze the water out of the spinach. [14] X Research source
Community Q&A
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QuestionCan I freeze spinach?Community AnswerYes, you can always freeze your spinach. Just make sure it is properly sealed.
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QuestionWill boiling spinach destroy the nutrients?Community AnswerNutrients definitely remain in spinach after boiling, but some do leach into the cooking liquid. The less time spent boiling, the more nutrients are conserved. Steaming vegetables allows them to retain more nutrients.
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QuestionCan I freeze red beat leaves the same as spinach?MicheleTop AnswererYes. As long as you blanch them, most greens can be frozen this way. There are a few exceptions though, such as lettuce.
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Tips
- Blanching spinach is a great way to preserve it for longer and maintain its nutrients. In fact, blanching spinach reduces oxalic acid in the leaves, allowing you to absorb more calcium and iron. [18] X Trustworthy Source Consumer Reports Nonprofit organization dedicated to consumer advocacy and product testing Go to sourceThanks
- However, heating and blanching spinach can cause it to lose some of its vitamins and minerals. [19] X Trustworthy Source PubMed Central Journal archive from the U.S. National Institutes of Health Go to sourceThanks
- Spinach is a great source of vitamin A, vitamin C, vitamin K, folate, iron, potassium, manganese, and fiber. [20] X Trustworthy Source Cleveland Clinic Educational website from one of the world's leading hospitals Go to sourceThanks
Warnings
- Do not blanch spinach leaves that are yellow, wilted, or bruised.Thanks
- Avoid storing spinach with tomatoes, apples, or melons. These crops cause spinach leaves to turn yellow, as they have ethylene. Spinach is very sensitive to ethylene.Thanks
- If you blanch the spinach for too long, the nutrients can break down.Thanks
Things You’ll Need
Blanching Spinach in Boiling Water
- Large pot
- Boiling water
- Salt (optional)
- 5 oz (147.9 g) or more of clean spinach
- Bowl of ice water
- Slotted spoon
- Strainer
Blanching Spinach in the Microwave
- Microwave-safe bowl
- 5 oz (147.9 g) or more of clean spinach
- Water
- Microwave
- Bowl of ice water
- Strainer
Storing Blanched Spinach
- Freezer-safe plastic bag or container
- Airtight storage container
References
- ↑ https://www.nifa.usda.gov/sites/default/files/resource/Guide%20to%20Washing%20Fresh%20Produce508.pdf
- ↑ https://www.canr.msu.edu/uploads/resources/pdfs/hni118_greens.pdf
- ↑ https://extension.umn.edu/preserving-and-preparing/freezing-leafy-greens-later-use
- ↑ https://extension.umn.edu/preserving-and-preparing/freezing-leafy-greens-later-use
- ↑ https://www.clemson.edu/extension/food/canning/canning-tips/43why-blanch.html
- ↑ https://extension.umn.edu/preserving-and-preparing/freezing-leafy-greens-later-use
- ↑ https://www.canr.msu.edu/uploads/resources/pdfs/hni118_greens.pdf
- ↑ https://www.allrecipes.com/how-to-freeze-spinach-7853557
- ↑ https://youtu.be/xFClHTPf2eM?t=20s
- ↑ https://nchfp.uga.edu/how/freeze/freeze-general-information/blanching-vegetables/
- ↑ https://youtu.be/xFClHTPf2eM?t=42s
- ↑ https://nchfp.uga.edu/how/freeze/freeze-general-information/blanching-vegetables/
- ↑ https://youtu.be/xFClHTPf2eM?t=1m18s
- ↑ https://youtu.be/xFClHTPf2eM?t=56s
- ↑ https://food.unl.edu/preserving-spinach-and-other-greens
- ↑ https://www.allrecipes.com/article/how-to-store-spinach/
- ↑ https://www.allrecipes.com/how-to-freeze-spinach-7853557
- ↑ https://www.consumerreports.org/fruits-vegetables/vegetables-that-are-healthier-cooked/
- ↑ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6049644/
- ↑ ​​ https://health.clevelandclinic.org/benefits-of-spinach
- ↑ https://youtu.be/xFClHTPf2eM?t=1m16s
About This Article
To blanch spinach, first bring a pot of water to a boil and fill a bowl with ice cubes and cold water. Then, submerge the spinach in the boiling water and let it boil for 30-40 seconds until it turns a bright green color. Use a slotted spoon to transfer the spinach to the ice water so it stops cooking. Leave it in the ice water for 1 minute. Finally, drain the spinach in a colander and gently squeeze it with your hand to remove all of the excess water. You can use your blanched spinach immediately or store it in an airtight container for up to 4 days in the fridge or 1 year in the freezer. To learn how to refrigerate or freeze your blanched spinach to use later on, keep reading!
Reader Success Stories
- "As a vegan, I want to optimize my nutrient intake, and spinach is a fantastic source of many different vitamins and minerals. However, spinach is coated with oxalic acid, which inhibits the absorption of some nutrients, for example, calcium. Blanching spinach properly removes this coating while doing a fair job of retaining most of the nutritional content. This information is vital for maximizing nutritional intake on a vegan diet. Thanks, wikiHow! " ..." more