I was growing broccoli and spinach in the same bed, and I needed that bed to plant warm weather veggies, so I went ahead and cut the remaining spinach as well. Some of the leaves were a little larger than what you would use in a salad, so I decided to freeze what was left to use in spinach dip and other meals where frozen spinach is used. I did not have a lot of spinach to work with, but that was okay because spinach (and other greens) are so easy to freeze.
Here's what I did...
First, I washed the spinach several times to ensure it was clean and bug free. I did this by soaking the leaves in a big bowl of cool water and giving the grit time to settle on the bottom. Then, I removed the spinach and repeated with fresh, clean water.
I then plunged the leaves into a large pot of boiling water and left them there for two minutes. After two minutes, I removed the leaves with a metal strainer and plunged them into a large bowl of ice water to stop the cooking and lock in their bright green color.
After they had cooled completely, I placed the leaves in a salad spinner and whirled them around until they are were fairly dry.
I then packed them into freezer bags, rolled the bags to remove any excess air, and labeled them. Don't ask me why I wrote "frozen" on the bags. I'm pretty sure that when I remove the bag from the freezer I will realize it is frozen.
I have heard of people freezing greens without blanching. I have never tried it myself, so I stick with the tried and true method.
Have you ever frozen greens raw?