“It won’t last as long as hardier greens such as collard greens and kale because the leaves are more tender,” culinary and integrative dietitian Marisa Moore, MBA, RDN, L.D., explains. The tender leaves and the high moisture content (about 90% water) make it difficult to buy spinach in bulk—or even make it through one bag—before it wilts. Then, follow this step-by-step storage guide from chef and certified nutritionist Serena Poon, C.N.: Frozen spinach can work well in just about any spinach dish that’s not a salad. Think spinach-artichoke dip, creamed spinach, spinach pancakes, omelets, or take a beat from Whole30 founder Melissa Urban and add it to fried rice. Freezing spinach in ice cube trays makes it easy to pop them in the blender for a veggie-packed smoothie. If you plan to eat your spinach within the first week or so, storing it in the fridge is a safe bet. If you want to keep it longer or buy more than you can get through on your own, opt for the freezer. When it comes to nutrition, you can’t go wrong either way.
