Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year.
I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
| Servings | Prep Time |
| 12 balls | 30 minutes |
| Cook Time |
| 2 minutes |
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Recipe by Silvia Baldini — I spent many springs and summers helping my grandmother freezing spinach. We would tightly pack the freezer with as many spinach balls as we could and then enjoy them during winter. Blanching spinach before freezing helps preserve the color and taste for longer and it helps retaining the nutrients and it means that it will last a lot longer in the freezer, for up to a year.
I use the spinach in soups, smoothies or simply tossed with lemon and olive oil.
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Ingredients
- 10 large bunches raw spinach
- 1 teaspoon coarse sea salt
- water
Servings: balls
Instructions
- Bring a large pot of boiling water to the boil. Add pre-washed leaves to the boiling water. Stir and cook at a rolling boil for two minutes. Transfer the leaves to a basin or large bowl of iced water. Keep the spinach submerged for another two minutes in the cold water to halt the spinach from cooking more. Dry the spinach and then squeeze all the water out by pressing with your hands. Shape the spinach in tight balls. Pack the spinach balls into freezer bags or vacuum pack them. Then seal and freeze.
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