Living on a farm means having access to a plentiful harvest every year. It is easy to find ways to extend the shelf life of most produce, but when it comes to fresh greens, most people are at a loss as to what to do. You hate to throw it away, and sometimes can’t give it away. So, what do you do with these glorious greens when they all come in at once and you have more than you can use?
Megan Butters Rae offers this fabulous tip. Freeze it! She freezes her kale and chard to use later in soups and stews throughout the year. Just stack the leafy greens in a freezer container, no need to blanch at all.
When taken out of the freezer, if you’re quick, you can watch them shatter like glass (fun science experiment for those with kids!). The kale and chard thaw very quickly.
What do you think? Have you ever frozen your fresh greens? How has it worked for you? Thanks for the tip Megan!
Be sure to catch more of Megan Butters Rae in our Autumn issue of Where Women Cook.
