With a box as full of broad leafy greens as we had this week, it's worth posting a basic how-to on freezing. If you have ever bought a bag of frozen spinach or kale from the grocery store, you will know that frozen is not quite as nice as fresh. But for soups, smoothies, or quick meals, having a stash of frozen kale is a real time-saver. If you are struggling to eat all of your greens before the next box arrives, try this quick method of blanching and freezing to preserve your extras:
Fill a large soup or stock pot 2/3 full of water, and boil. You can add salt to the water, but it's not absolutely necessary. Wash greens and cut or peel away the woody stems. With a wooden spoon, push the greens into the boiling water and boil them for about 30 seconds. Remove from the boiling water and place them in a colander under cold running water, or in a bowl of ice water until the greens are cold to touch.
Squeeze the excess water from the greens and place them loosely in a freezer-proof bag or container. Separating the leaves somewhat and packing them loosely will allow you to take frozen portions from the container more easily.
Blanching and freezing is great for many vegetables, but this method is great for kale, collards, chard, and greens from beets, kohlrabi, and turnips.