How to: make your own frozen greens

So you bought a bag of greens, because it’s much better if everyone eats their greens, right?
Meh.
If I don’t cook up a bag of spinach as soon as it hits my house, I just look at it, and think about it, and think about it some more. And then it goes a little yellow, it goes a little sad and now I really don’t fancy it.
But. If I prep the whole bag at once, then I can just add in a handful here and handful there.

And if I don’t think I’m going to get it all eaten up, then I freeze them. It’s super easy, and it takes a little time – not in hands on cooking time, just cooking the greens and leaving them to cool before popping in the freezer.

Once you have the greens cooked and ready, you can warm them up and stir through some cream for creamed spinach. You can stir through some scrambled eggs for a quick meal, or into your egg fried rice. Through pasta with a little meat. Into a quiche. A pilaf.

 

Make your own frozen greens

Bought a bag of greens and they're threatening to go yellow? Don't waste them, use this technique for making your own, zero waste, frozen greens
Prep Time5 mins
Cook Time10 mins
Keyword: eating on a budget, empty the fridge
Author: Ann Storr

Equipment

  • Colander/sieve
  • Saucepan
  • Clean tea towel/cooking muslin
  • Greaseproof paper
  • Baking tray
  • Sharp knife & chopping board
  • Freezer bag/tub and permanent marker

Ingredients

  • 1 bag greens spinach, kale, watercress, salad packs

Instructions

Cook the greens

  • Wash the greens; discard any yellow leaves
  • Place the leaves into a heavy bottomed pan and put the heat onto medium. Put the lid on the pan.
  • After a couple of minutes, check on the greens and stir. The water from washing should be enough to cook the leaves, but you might need to add a little more.
  • Baby spinach/watercress/salad packs will be ready in about 5 minutes.
  • Kale/true spinach will take longer, around 10 minutes

Cooling the greens

  • Take the cooked greens and turn out into the colander/sieve. If you're a smoothie or stock maker, collect the water in the bowl
  • Once any liquid has run off, take your tongs (if you have them) or fork and pick up the leaves and place on the tea towel to cool. More liquid will evaporate, which is what we want.

When the leaves are cool

  • Take the leaves and chop them up
  • If you're going to use them within a few days, place in a lidded container in the fridge to add to egg fried rice, pasta, quiche or other meals.

To freeze portions of greens

  • Check that your baking tray fits into your freezer draw. Once you're happy, line the tray with greaseproof paper.
  • Take a small handful of greens and mould them into a small ball. Place the balls onto the tray until you have used all the greens.
  • Cover the tray with an old bag or more paper and place in the freezer.
  • Once frozen solid, peel the greens off the paper and place into a bag or tub. Label the greens with what they are and the date frozen.
  • They will keep for up to 6 months.

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