1bundleFresh Greens of your choosinge.g. collard, kale, turnip...
Water
Ice
Instructions
Prepare the Greens
Sort through your greens, checking for bugs, and any bad pieces that may be hiding. This may also include any large, woody piece that is too tough to eat.
Rinse thoroughly with cool water.
Remove excess water by using a salad spinner, or gently shaking them.
Cut your greens however you would like.
Blanch
Bring a large pot of water to a rolling boil. While that's coming to a boil, fill a large bowl with ice water, making sure to leave enough room for your greens, set aside but keep it close.
Once your water is at a rolling boil, add in a manageable amount of green for the size pot you're using, you don't want to over crowd the pot. Boil for 2 minute.
After 2 minutes, remove the greens and put them in the ice water to stop the cooking process. Allow them to cool completely before removing from the ice water. Gently squeeze out the excess water, and run them through the salad spinner. Set these greens to the side.
Repeat this process (boiling, cooling, and squeezing), until all of your greens have been blanched.
Freeze
After all of your greens have gone through the blanching process, you can start separating them out to be frozen. I like to freeze in 8oz. bags.
Once separated, use freezer bags, or a vacuum sealer to store the greens in, label them and stick the min the freezer.
The greens can last for 12 months if stored properly.
Cooking
Most of the time the greens can be cooked straight from the freezer! Add them to a small pot with a little water, and allow them to steam until just tender enough to enjoy, then season how you like. You can also freeze your greens in small pieces to be added to soups when needed.
Notes
Tip: If you are doing multiple types of greens, and want to keep them separate, blanch one type at a time, and keep them in labeled bowls so when your all done you know what's what.