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How to Blanch and Freeze Leafy Greens
Leafy greens such as spinach, kale, and chard need to be briefly cooked before they are frozen. Skip this step and you'll end up with black goo when you defrost your greens (yuck). The brief cooking halts an enzymatic process that would otherwise make the leaves continue to decay even in the freezer. Blanching is one of the simplest brief cooking methods and ensures your greens will emerge from the freezer with bright color and excellent flavor and texture.Continue to 2 of 8 below.
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Wash the Greens and Bring a Pot of Water to a Boil
Bring a large pot of water to a boil. While you are waiting for the water to boil, wash the leafy greens by swishing them around in a sink full of water.Continue to 3 of 8 below.
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Strip Away Tough Stems
Strip away and discard (compost) tough leaf midribs and stems. Note: chard and bok choy have thick but tender and delicious leaf stalks, but they do not freeze well. Blanch and freeze the green parts of these vegetables and reserve the leaf stalks to use fresh in a recipe.Continue to 4 of 8 below.
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Blanch Leafy Greens in Boiling Water
Stir your leafy greens into a pot of boiling water. Let blanch in the boiling water for 1 minute.Continue to 5 of 8 below.
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Chilling Leafy Greens After Blanching
Drain the blanched greens in a colander. Immediately run under cold water to stop the cooking process. Alternatively, plunge the blanched greens into a bowl of ice water.Continue to 6 of 8 below.
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Squeeze the Water Out of Blanched Greens Before Freezing
Squeeze the blanched and chilled greens hard to get out as much of the water content as possible. Squeeze hard. You want to end up with a clump of compressed greens.Continue to 7 of 8 below.
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