A pregnant client wants to maximize folate retention in spinach servings across a frozen batch she prepares once per week. Which analysis of steps will best preserve folate through freezing and reheating?

Puree the spinach with lots of added water, freeze in large containers, then defrost at room temperature overnight and simmer for an hour to improve consistency even if some vitamins are lost.

Dry-roast the spinach until brittle before freezing and then rehydrate with boiling water at the time of serving to concentrate folate via dehydration and reconstitution.

Freeze raw chopped spinach uncovered to allow moisture to escape, then boil for long periods after thawing, which will maximize folate availability after extended cooking.

Blanch the spinach briefly before freezing (short heat exposure), cool rapidly, freeze in airtight portions; when reheating, use minimal water and brief steaming or microwaving to limit folate leaching and heat degradation.