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
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.