Frozen spinach deserves more respect. Here’s how to best use it. – San Diego Union-Tribune

Becky Crystal

Washington Post

Frozen vegetables don’t get the respect they deserve. They are durable, affordable, versatile, and harvested and refrigerated at their peak to ensure optimal freshness and nutrition. However, people often treat them as a scam or, worse, mix them with other processed foods. Even though I spend so much time and money at the local farmers market, produce’s seasons can be short and grocery store alternatives disappointing, especially after traveling long distances from where it was grown. This is where the value of frozen vegetables comes in, which also often saves you the prep work.

I use them in spicy curries and fried rice. We always have frozen corn in our house as we usually put the kernels in grilled cheese sandwiches (my son’s favorite) or quesadillas. Frozen vegetables make an especially convenient addition to soups and stews. If handled correctly, they can even be fried.

When it comes to value for money and time, frozen spinach deserves top marks. Recently, some readers have taken issue with using frozen spinach in recipes, suggesting that fresh spinach should always be used instead. To which I say: Why? The fresh equivalent of a 10-ounce block of spinach can cost twice as much or more. Plus, anyone who’s ever had to curl a ton of fresh spinach knows that getting it all into the pan can take several batches and several minutes. And once you do that, poof! In any case, it comes down to almost zero.

If you don’t have spinach from your garden, there’s no reason to get caught up in spending more money and creating extra work when a recipe requires freezing to begin with. A lot of the work has already been done for you!

Here’s what you need to know about how to get the most out of frozen spinach and when it can and can’t be substituted for fresh.

Types of Frozen Spinach

Frozen spinach is sold in bricks or bags, or chopped or in leaves. The main advantage of bagged frozen spinach is that you can take it out a little at a time as needed. With brick this is not really an option. I’ve found that once defrosted, bagged food releases a little less water than a block and can give you more distinct “leaves” to add to dishes. But from the point of view of the final result, they are interchangeable.

How to defrost frozen spinach

In most cases, you will need to defrost the spinach before using it. Follow package directions for whatever you have, but you can usually cook it covered with a little water in the microwave (time may vary depending on the wattage of your appliance) or on the stovetop. This usually takes less than 10 minutes. Other foods can be heated while they are still in the bag.

When spinach defrosts, it releases water, and you have a few options to get rid of it. Most of the time I wrap it in a kitchen towel (don’t use one you’re afraid of getting dirty), pull up or tie the edges (so it looks like a wrapped Hershey’s Kiss or cellophane-wrapped candy), and then twist and squeeze the bundle to squeeze out the water. (If desired, you can use the greenish water in smoothies, instead of broth in soups or stews, or at least for watering plants.) Pressing the spinach in a fine-mesh sieve also works. Another option: potatoes, reader Ian Arnold of Minneapolis told me via email. “I’ve been making this for years, especially with spinach for lasagna. It’s easy to control the required pressure to achieve the desired consistency.”

But do you always need to defrost frozen spinach? Not necessarily. If I’m just adding it to a soup or stew, I can add the whole block straight from the freezer or only partially defrost it in the microwave. Using a frozen block makes the most sense in a broth, where the spinach will have enough time and heat to cook. Just keep in mind that you may end up thinning the mixture due to the water released by the spinach. In this case, start by using slightly less water or broth than the recipe calls for, or plan to cook the finished dish a little. And expect the cooking time to be slightly longer.

For food safety reasons, manufacturers generally recommend cooking frozen vegetables, including spinach, at 165 degrees because they are not generally considered ready to eat. You can do this when you defrost spinach or add it to a dish. Always read package directions for food safety information for your specific product.

Can frozen spinach be replaced with fresh?

Do not use frozen spinach in recipes that call for raw, fresh spinach or spinach that has been cooked very briefly. Frozen spinach “has a cloudier flavor and a chewier, more fibrous texture, and lacks the green brightness that fresh spinach can add to a dish,” writes Jessica Rudolph at America’s Test Kitchen. However, you may want to consider using frozen, thawed spinach as a substitute in recipes that use fresh leaves after they’ve wilted and then cook longer, or as Rudolph says, “where there’s enough other tasty stuff going on that it’s distracting.” ” from frozen spinach.”

As for the amount of conversion, according to David Joachim’s Food Replacement Bible, 1 pound of fresh spinach yields about 1 1/2 cups cooked, and 10 ounces of frozen spinach, once cooked and dried, yields 1 cup. These equivalents are also worth considering when calculating costs, especially if you are debating another option and using fresh instead of frozen.

How to use frozen spinach

Given the very small amount of space it takes, frozen spinach pairs well with a variety of dishes, even those that don’t need it. It pairs wonderfully with casseroles and savory pies, including lasagna, cheesecake and strata. Use it to add weight and nutrition to quick pasta sauces or skillet dinners. Sprinkle it over savory pancakes or tuck into ravioli. And, of course, frozen spinach in the best party dips.