Spinach for Winter
Description
Homemade preserves keep for a long time. I often use spinach in my recipes, and store-bought doesn’t work for me—when you thaw it, there are usually long leaves and lots of stems, which doesn’t look very nice. For several years now I’ve been making my own spinach preserves and found the perfect method for myself. I wash the spinach, remove the stems, and cut it into thin strips, then freeze it. That’s exactly how it looks good in soups, omelets, and other dishes. It’s convenient to store because the bags are thin—you can easily break off as much spinach as you need. The preserve is ready for winter storage.
Instructions
- 1
Step 1
To prepare the preserves, you will need fresh spinach, bags, and a sieve. Let's get started!
- 2
Step 2
Soak the spinach in a bowl of cold water, wash it very thoroughly, rinse under running water, and place it in a colander to let the water drain.
- 3
Step 3
Remove the stems from the spinach; for freezing you only need the leaves.
- 4
Step 4
Cut the leaves thinly, 5 mm thick.
- 5
Step 5
Place the spinach in a bag, wrap it tightly, and try to remove all the air from the bag.
- 6
Step 6
Put the storage bag in the freezer. In 2–3 hours it will already be frozen.
- 7
Step 7
Happy preserving!