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Greens - Preserving Tips

Greens - Preserving Tips

Blanching greens is a necessary step to freezing them as it destroys the enzymes in greens that lead to nutrition loss and the breakdown of the cells in the food.

  1. To preserve leafy greens (spinach, chard, collards and kale), wash in a cold water bath in your sink to get any dirt off.
  2. Heat up a large pot of water on the stove and bring to a boil (adding a small handfull of salt keeps the greens bright green and adds a little flavor, but is not necessary).
  3. Drain your sink, trim the greens of any woody stalks and put the greens in a bowl and refill with cold water (add ice too).
  4. In small batches (large handfuls at a time) add the greens to the boiling water for TWO minutes to blanch (collards will take THREE minutes).
  5. Quickly pull out greens with a slotted spoon and put in ice bath to 'shock' them and stop the cooking process.
  6. When all of the greens are blanched drain the greens and gently squeeze out some of the liquid.
  7. Use a freezer ziploc bag and fill no more than half way. Spread out the greens so the bag lays flat.
  8. Use a straw in the corner of the bag to suck out as much air as possible or use another type of vacuum system.
  9. Label, freeze and use on a cold day in January.

Here is a link to more information on blanching times for a lot of other vegetables besides greens.