Iron Rich Spinach

Do you happen to have too much spinach or other greens on hand that you don’t want to go bad in the fridge?  Here is a simple and fast way to keep those nutrients for another day, in time when you are feeling more creative.  Frozen greens you will discover are somewhat mushy when thawed, so make sure to use your frozen greens in dips, like that famous spinach dip you see at parties in that round dark-brown bread shell, in lasagna, or chopped and tossed into soups, stews, sauces or omelettes.  Greens are so easily disguised in spaghetti sauces, especially if you chop them up while frozen before adding them in.  Keep greens frozen for the next time you want to make a creamy vegetable soup. Remember they are green and will make your dish a nice green colour, so if you want a green looking soup, like broccoli or leek, then go for it!  The added vitamins will be amazing and when in a puree, these special nutrient rich veggies are not even detectable.

Freezing greens is super easy:

• large pot
• strainer
• large bowl of cold water
• ice
• paper towel
• cookie sheet covered in plastic wrap
• plastic zip-lock bags
• Greens, such as Spinach, Kale, Swiss chard, Tatsoi, Beet Tops

Remove any sturdy stems from your greens and wash them well.  In a large pot, bring lots of water to the boil. Drop your green of choice into the boiling water and boil for 1 minute.  Immediately drain the greens through a strainer from the hot water and plunk them into a cold bath of very cold water and ice.  Allow greens to completely cool in the ice bath for about 2 to 4 minutes.  Now drain your cooled greens well.  Lay them on a towel to absorb excess water.  Once greens are completely dry, lay them on cookie sheet with spaces in-between so they don’t stick together when frozen, and plunk into the freezer for a few hours.  Once completely frozen, put in plastic zip-lock bags.  Store in freezer.

Alternatively, when I am in an immense hurry, and don’t want to go through the process of blanching, I simply make sure my greens are well washed and completely dry.  I put them into the plastic bags and pop them immediately in the freezer without blanching. This process works extremely well for me when I am not concerned that my greens are not so green when they thaw out.  The blanching process allows the greens to stay bright green and vibrant looking.  I just take out what when I need them for stews or soups and sauces.

Enjoy Your Greens!  Anytime!