I’m a big fan of working as much green into meals as possible. And if you do it in moderate doses, you can add spinach to smoothies, smoothie bowl bases, and even pancake batter using a blender without it tasting remotely salad-y. Sometimes, though, I think I could take a little green in my yogurt or oatmeal before I’d be able to taste it, but I can’t exactly send those through blender. So I figured, why not blend up the spinach beforehand to stir it in? And, hey, how about freezing it to keep extra on-hand?
Puréeing and freezing spinach is a cinch and a great way to preserve it if it’s about to go south.
- Put 3 or 4 handfuls of spinach in blender, then add 2 to 3 tablespoons of water—just enough to make it pourable.
- Fill an ice cube tray with the purée, then freeze.
- Once frozen, pop them out of the ice cube trays and store them in a Ziploc in the freezer.
Take one or two out to defrost in the fridge overnight, then stir into a yogurt bowl in the morning.
Those little green guys are super concentrated, so I recommend just adding one, maybe two—any more and your breakfast will start to taste like a salad.
You can also drop a spinach cube into your favorite overnight oats recipe, or stir one into hot oatmeal. I stirred a defrosted cube with some cashew cream, then added it to my oatmeal in the picture below.
Seriously, you can’t even taste it! Let me know if you try adding spinach cubes to anything else—I’d love to hear what else they work with.