Do leafy greens such as kale, chard, mustard greens, collards, spinach, etc. tend to flood into your kitchen faster than you can eat them fresh? It’s easy to quickly blanch and freeze leafy greens, preserving them at their peak of freshness for use at another time! That kale, ham and bean soup will be extra delicious this winter, when fresh kale is harder to source locally. This method works well on hearty greens, but we do not recommend it for tender greens like lettuces.

DIRECTIONS:

1. Remove tough stems from your greens. Tender stems, like on swiss chard, may be used. Tear leaves or cut stems into smaller pieces if they are too large for your pot.

2. Bring a pot of water to a boil. Add a few handfuls of greens to the boiling water and stir. When greens are vibrantly colored and softened (about a minute), transfer greens to a bowl of ice water. Work in small batches to allow the greens to cook evenly.

3. Allow greens to cool in the ice water for a few minutes, stirring occasionally.

4. Drain greens, squeezing most of the water out with your hands. Roughly chop.

5. Pack chopped greens in a freezer bag, making sure to remove all the air. Label and freeze.