Have you got a big bundle of greens in the fridge? Before you use them in your favorite recipes, make sure you’ve properly washed and prepared them! Greens also freeze well for future use. Check out our video for tips on how to prep any kind of common leafy greens.
Tips:
- Baby spinach can be utilized whole, as it is very tender.
- The stems of kale, collard greens and Swiss chard can be utilized but require longer cooking time.
- Frozen greens can last up to a year.
- Blanching is optional, but helps greens retain their flavor, texture and color longer
- Spinach is best eaten raw, or quickly sauteed.
- Kale can be eaten raw, sauteed, braised, or added to stews and soups.
- Collard greens are very fibrous and are best braised.
- Swiss chard is best sauteed, or added to stews and soups.
How to Prepare & Store Fresh Greens
How to Wash Greens
Ingredients
- Kale
- Collard greens
- Swiss chard
- Spinach
- Cutting board
- Sharp knife
- Sheet tray
- Large pot
- Freezer safe zipper bags
Method
- Fill large bowl, or clean sink with cold water. Add greens, and vigorously swirl water to agitate greens. Using fingers to brush any remaining large pieces of dirt away from leaves or stems. Let greens sit in water for a few minutes, as dirt will fall to bottom of bowl or sink.
- Place cleaned greens in salad spinner. Spin greens until fully dry (alternatively, place greens on paper towels, or a dish towel, to let dry.)
How to Cut Kale, Collard Greens and Swiss Chard
Ingredients
- Leafy greens of your choice
Method
- Place clean greens on cutting board. Fold leaves of green together with opposite hand exposing the stem. Cut stems away from leaves using sharp knife. Repeat with remaining leaves.
- Stack a few prepared leaves on top of each other on cutting board. Holding greens in place with opposite hand, cut vertical and horizontal cuts into greens, with sharp knife, chopping into desired size. Repeat with other leaves.
How to Blanch and Freeze Greens
Ingredients
- Leafy greens of your choice
Method
- Blanching (optional): Boil water in large pot. Line baking sheet with paper towel.
- Cook chopped greens for 20 to 30 seconds, and transfer to bowl of ice water (this stops it from cooking).
- Drain greens, and spread out onto prepared baking sheet. Press out any remaining water using paper towels.
- To freeze, spread chopped greens in an even layer on baking sheet. Freeze until fully hard, about 1 hour. Transfer to freezer-safe zipper bag and store in freezer.
- Video and photo: Dish Works
