How to Freeze Spinach and Kale, Recipe for Joe's Special (2024)

FAQs

What happens if you freeze spinach without blanching? ›

Frozen spinach also works well in dips, quiche, and pasta dishes. It brings flavorful nutrition to homemade egg rolls, meatballs, and marinara sauce. If you know you'll use your frozen spinach within six months, you can freeze it without blanching. This method yields more of a slimy product upon thawing.

Wash the spinach well. Pat or spin it dry in a salad spinner, being sure to remove as much water as possible. Lay the spinach in flat layers in freezer zip-top bags. Press down.

Kale can be frozen without blanching but should be used within 4 weeks. Blanching greens before freezing stops the naturally-occurring ripening enzymes in the leaves. This will ensure that the leaves taste fresh and will not develop a bitter taste. Blanched kale will last up to 1 year in the freezer.

Remove soil and grit by rinsing several times under cold running water. Cut or tear large leaves as desired. Small leaves can be frozen whole. Blanch greens in small quantities: 4 cups packed greens per gallon of boiling water.

Counter: Leave the frozen spinach on the counter in a bowl at room temperature. You can also thaw the frozen spinach in a colander over a sink so the excess water from the melted spinach can drain.

"Once cooked, store cooled spinach in airtight containers. Label and date whatever you freeze to help you keep track of its quality," Beitchman says. Frozen spinach will last in the freezer for about three months, but if you bought it from the store already frozen, Bruning says to follow the sell-by date.

It won't have the same flavor or texture as fresh kale. So, try to revive it. Cut off the stems and place them in water for about eight hours. That should revitalize your kale, making it crispy and delicious!

Freezing kale is another easy way to preserve your extra kale leaves. I like to freeze my kale in 1/2 cup portions that can be quickly and easily added to soups, stews, quiches, and so much more.

How Long Does Kale Last? Like all produce, kale's shelf-life depends on how you store it. Raw kale will last up to a week in the refrigerator and about six months in the freezer. Cooked kale, meanwhile, will only keep for three to five days in the fridge.

Do I need to blanch spinach before freeze drying? ›

You can freeze dry vegetables whether they are raw or cooked. If you plan to rehydrate your vegetables, we've found that blanching them beforehand will help bring them back to that perfect texture.

However, you can technically freeze them without blanching. To do so, wash and dry the greens, chop, and transfer to a freezer-safe bag or container. Seal tightly, removing as much air as possible, and label. Store in the freezer and use within 1 month for best results.

Store Whole Bunches In the Fridge

To avoid excess moisture, wrap the whole bunch of kale in a layer of paper towels, and store in a supermarket plastic bag or a zip-top plastic bag in the refrigerator crisper drawer. The kale should keep for 1 week.