What I miss most in the winter is greens. So I’ve started to put up a few cups of greens here and there during the week. Right now I’m focusing on pea shoots, but later in the growing season I’ll start preserving cool-weather greens like spinach, kale, and Swiss chard. Frozen greens can be thrown into stews and casseroles during the winter.
1. Wash: Wash greens thoroughly and, if necessary, trim leaves from stalks.
2. Blanch: Place small quantities of greens into boiling water for about a minute. Remove greens from boiling water and chill in ice water for one minute.
3. Drain: Drain greens in a colander. Gently press down on greens to remove any excess water.
4. Pre-freeze: Place greens on a tray or cookie sheet in a single layer. Freeze for 30 minutes.
5. Store: Transfer greens to freezer bags, remove air, and seal. Store in freezer.
For more information on food preservation, visit Five Ways to Preserve the Summer Harvest.