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Blanch Spinach

Blanching leafy greens like spinach softens the leaves, intensifies the color, and heightens its flavor. Be sure to buy lots because a huge bag of spinach cooks down dramatically to a wad the size of a small ball.


  1. Fill a large pot with water, bring it to a boil, and add your packaged or separated, pre-washed spinach leaves.  
  2. Blanch the spinach for approximately 30 seconds—or until they turn a brilliant green.  
  3. Remove the spinach from the pot with a slotted spoon and drain.  
  4. Plunge the leaves into a bowl of ice water to stop the cooking.  

5. Squeeze out all of the excess water or you'll ruin your sauce or recipe with too much liquid.


  6. Notice how the spinach should look when you've completed the blanching process. One large bag has reduced to a small ball of leaves.  

Barbara Adams Beyond Wonderful
Cooking Tips and Techniques