Q&A for How to Blanch Spinach

Yes, you can always freeze your spinach. Just make sure it is properly sealed.

Nutrients 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.

Yes. As long as you blanch them, most greens can be frozen this way. There are a few exceptions though, such as lettuce.

No, only cold water can be used for blanching, because the point is to immediately stop the cooking process (which continues after removing the spinach from the heat) by instantly chilling it. If you want to serve spinach hot (and on its own, rather than in another recipe) it's best to just steam it, which will also preserve the nutrients.