How to cook spinach for smoothies?

Keep it fresh or gently blanch for milder flavor

Raw baby spinach is the most common smoothie choice: it's mild, blends easily, and preserves vitamin content. Rinse and dry before tossing a handful or two into the blender. Young leaves produce the smoothest texture and least grassy taste.

If raw spinach tastes too vegetal, quickly blanch and shock leaves in ice water, then squeeze dry and freeze in portions. Using frozen spinach gives chilled texture without watering down the smoothie.

Practical tips:

• Use 1–3 cups fresh spinach per serving depending on desired green intensity.
• Pair with sweet ingredients: banana, mango, apple, or a splash of juice to balance flavor.
• Add a liquid base (almond milk, yogurt, water) and an optional fat or protein (nut butter, yogurt, protein powder) for satiety.

Blending order helps: liquid first, then spinach, then frozen fruit for easier smooth blending. This keeps smoothies bright, nutrient-rich, and free of gritty bits.