2 Quick & Easy Ways to Blanch Spinach

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.

Section 1 of 4:

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]
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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]
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- 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]
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- 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]
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- 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]
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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]
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- 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]
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- 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]
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- 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.

Section 2 of 4:

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]
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- 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]
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- 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]
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- Use caution when removing the spinach as the container may be very hot.
Get out a large bowl and add a few handfuls of ice cubes. Then, cover the ice with cold water.^{[12]
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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]
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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]
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Section 3 of 4:

Storing Blanched Spinach

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Freeze blanched spinach and store it for up to 1 year. Place the blanched spinach into a plastic freezer bag or freezer-safe container. Then, label the container with the date and stick it in the freezer. Just plan to use your spinach within 10 to 12 months.^{[15]
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- Vegetables that are blanched before frozen retain significantly more of their nutrients than vegetables frozen without blanching.
If you’re planning to use your blanched spinach quickly, place it in an airtight food storage container. Then, keep it in the fridge for 3-5 days.^{[16]
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Section 4 of 4:

Using Blanched Spinach

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Use freshly blanched spinach immediately, if desired. Registered dietitian and chef Jennifer Lease says, “spinach is so versatile and easy to cook! It can be added to many different dishes in healthy ways.” She recommends sautéing blanched spinach “in a pan with a bit of olive oil, which is a heart-healthy fat.”
- Or, add the spinach to a salad, mix it with pasta, or eat it plain as a healthy side.
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Add frozen blanched spinach to soups, casseroles, and smoothies. Personal chef Jason Mayer says to defrost frozen spinach in the fridge overnight before using it. Then, add the blanched spinach to your favorite stews, cook it into hot dishes, or make healthy smoothies.^{[17]
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- For instance, make quiche, omelettes, palak paneer, or lasagna with your blanched spinach.
- Frozen, blanched spinach has a mushy texture, so it’s best not to use it in uncooked dishes, like salads.

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Can I freeze spinach?

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

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Will boiling spinach destroy the nutrients?

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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.

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Can I freeze red beat leaves the same as spinach?

Michele

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Yes. 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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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]
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However, heating and blanching spinach can cause it to lose some of its vitamins and minerals.^{[19]
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Spinach is a great source of vitamin A, vitamin C, vitamin K, folate, iron, potassium, manganese, and fiber.^{[20]
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Warnings

Do not blanch spinach leaves that are yellow, wilted, or bruised.

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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.

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If you blanch the spinach for too long, the nutrients can break down.

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