Spinach, a cool season leafy-green plant belonging to the same family as Swiss chard and beets, is often hailed for the high amount of iron it packs into each serving. In addition to iron, spinach is also a healthy source of protein and calcium. Blanching spinach helps to stop the enzyme activity that causes it to eventually lose its flavor and crisp texture. A mandatory step prior to freezing, blanching also helps to clean the spinach and brighten the color.
Sort through the spinach to be blanched, removing any wilted or damaged leaves and discarding them.
Bring a pot of water to a rolling boil on the stove.
Drop the spinach leaves into the boiling water.
Allow the spinach to boil for 2 minutes.
Empty the spinach and water into a colander to drain away the water.
Drop the spinach into a large bowl of ice water to halt the cooking process entirely.
Allow the spinach to chill in the ice water for an additional 2 minutes before emptying the bowl into a colander to get rid of the water.
Spread the spinach out over paper towels to allow them sufficient time to dry before storing. Store spinach in the refrigerator for two weeks or in the freezer in an airtight container for up to a year.