It's a great green to add to your diet since it has a lot of vitamins and minerals.You can keep it in the fridge for a week or two, but there are other ways to preserve it.The best part of frozen spinach is its flavor, but it may lose some of its texture.If you want to make your dishes healthier, you can dry your spinach.
Step 1: If you want to sort out discolored or soft pieces, spread the spinach on a cutting board.
You can use a cutting board or a piece of paper towel.Pick out leaves that are dark green or white because they have started to oxidize.Since they won't keep well, throw away pieces that feel slimy or soft.It may have a foul odor.
Step 2: Use paper towels to dry the spinach.
The leaves shouldn't overlap if the spinach is kept in a flat, even layer.Place a piece of paper towel on top of the spinach and press down to absorb any water that is still on the leaves.If the paper towel gets wet, use a new piece.Since you could make it wilt faster, you don't need to rinse it immediately.
Step 3: The container should be lined with paper towels.
Pick a container or bag that is large enough to hold all of your leaves.The container should have a couple of layers of paper towel on it.Wrap paper towels around the sides of the container to capture more moist air.You can wrap the pieces of spinach in a paper towel.
Step 4: You can seal the container with spinach.
Put the dry leaves on top of the paper towels to absorb any water that is still on the leaves.They will stay dry if you stack or overlap them.To protect them from foreign germs, put the lid on the container.If you leave the spinach uncovered, it could get contaminated.
Step 5: Before you eat it, wash and dry it.
If you want to use your spinach, run it under cold water to help remove dirt from the surface.If you want to get rid of the excess humidity, pat the spinach dry with paper towels or use a salad spinner.You don't need to rinse it if it's prewashed.
Step 6: Before you get rid of it, keep it in your fridge for a few days.
As long as it is fresh, continue using it.Once it starts to turn a dark green, give off a foul odor, or feel slimy to the touch, throw the paper towel lining the container away.
Step 7: It's a good idea to rinse your greens under cold water.
Let the cold water from your faucet wash over your greens.Rub off any bugs or dirt on the leaves before shaking them off.The paper towels will absorb some of the water.Don't use hot water since it could cause the leaves to fall.
Step 8: If you want to cut the spinach into smaller pieces, use a chef's knife.
Cut off any thick stems that you don't want to eat after laying the leaves on a cutting board.To make it easier to store and cook with larger leaves, try to make them the same size as the smaller ones.Since they are good sources of fiber, you can leave the stems on the pieces, but they may have a harder texture than the rest of the leaf.
Step 9: The water should be boiled on your stove.
You can submerge the leaves with a tall pot.Wait until the water comes to a rolling boil and turn the stove to high heat.
Step 10: For 2 minutes, Blanch the spinach.
Let the pot boil and then add 4 cups of spinach.Allow the spinach to cook for 2 minutes, or until it has a bright green color, if you put a cover on the pot.It's easier to freeze the pieces that have been blanched.
Step 11: For 90 seconds, Dunk the spinach in a bowl of ice water using tongs.
You can keep the bowl near the stove by filling it with ice cubes and cold water.Remove the leaves from the pot with a pair of tongs and place them in the cold water.The food should be left in the bowl for another 90 seconds so it stops cooking.Adding ice cubes will keep the water cold.
Step 12: The spinach needs to be drained into a strainer.
Put a bowl of water in the bottom of your sink.Scoop out the ice cubes and throw them away.Pressing on top of the spinach will force more water out from the leaves.If you don't have a strainer, you can use a spoon to remove the water from the bowl.The texture of the ice water may be affected by the spinach in it.
Step 13: Place the spinach out and pat it dry.
Spread a layer of paper towel on your counter so that the pieces don't overlap.Put another layer of paper towels on top of the leaves and apply firm pressure to get the water out.If the paper towels are wet, replace them with dry pieces.The pieces of spinach are easier to pull apart if they are dried.
Step 14: Put the food in a container or bag.
Pick a bag or container that is specifically made to fit in your freezer so you don't have to worry about freezer burn.The container has about 2 inches of space between it and the top.That way the container will not freeze shut.If you use resealable bags, try to squeeze out as much air as you can to save space.
Step 15: You can keep the containers frozen for up to a year.
You can use a marker to write today's date and the contents of the container.You should keep the container in the freezer until you are ready to use it.If you want to cook with frozen spinach, put it in your dish when you are ready.If you use it within a year, you'll get the best flavor.In cooked dishes, such as pasta or casseroles, plan on using frozen spinach because it won't have the same texture as fresh.
Step 16: It's a good idea to rinse your greens under cold water.
Put the leaves in a strainer and run them under cold water.Make sure you rinse all of the pieces evenly by stirring the leaves around the colander.If you see pieces that have a lot of dirt, wipe them clean with a clean paper towel.When you are done, let the water flow off of the leaves.You don't need to wash the leaves if you bought pre-washed.
Step 17: Dry the spinach with paper towels.
Place the paper towels on the countertop.The leaves should be seperated so they don't overlap.If you want to get rid of the water left on the leaves, you have to put a piece of paper towel on top of it.Since it may have been trapped in the packaging, be sure to dry it even if you didn't wash it.
Step 18: Kitchen scissors can be used to trim the leaves.
The leaves will dry out if you leave the stems on.You have to place the scissors where the stem meets the leaf.Remove the rest of the stems before throwing them away.If you want to, you can cut the pieces into bite-sized pieces.
Step 19: They should be placed on dehydrator trays so that they don't overlap.
Take the trays out of the dehydrator and put your leaves on them.Make sure the leaves don't overlap or dry out as evenly as possible.Before you put the leaves in the dehydrator, make sure to fit as many leaves as you can on each tray.You can purchase a dehydrator at home goods stores.
Step 20: The leaves should be left in the dehydrator for 3–4 hours at 125 F.
The temperature can be set to 125 F.It won't retain heat if you open the dehydrator while it's drying out.If it has a flaky texture, check it out after 3 hours.Leave it in for another 15 minutes before checking again.Since you may affect the flavor, be careful not to leave your spinach in for too long.
Step 21: You can keep the dried leaves in a container for as long as you need them.
Put the leaves inside a bag or container.If you want to incorporate whole pieces into your recipe, be careful not to break them apart.It's easy to spread in your dishes if you crumble the pieces into a powder.You can keep dried spinach for as long as you want.It's a great way to mix into smoothie, pasta, casseroles, and other vegetables.