Leafy greens can be really tricky to store, and can also go bad really quickly. Don’t worry though, because in this article, I am walking you through everything I know about how to store excess leafy greens and prevent them from spoiling before you can use them!
There was a time when I got really annoyed at the pace at which leafy greens went bad. It felt like I just bought them, but they would already start wilting and spoiling even before I had a chance to use them. Not only did this lead to a lot of food and money wastage, but it also meant that my meal plans were thrown out the window!
But a fair bit of internet research, coupled with lots of trial and error later, I have finally learnt a lesson or two about the right way to store my leafy greens. And that’s exactly what I want to share with you today. Scroll down for a complete step-by-step guide on how to store your leafy greens in order to maximise their life!
Quick Walk Through: How To Store Extra Leafy Greens
Benefits of Freezing Leafy Greens
Every year I usually buy lots of fresh winter leafy greens such as fenugreek, mustard, and radish greens. While I use a part of it right after buying them, I like to store the extras to cook them up later for when those random sarson ka saag or methi paratha cravings hit. Freezing extra leafy greens is not only a great way to prevent food and money wastage, but it is also an excellent way to enjoy the nutritious and bountiful winter produce all year round.
Leafy Greens That Can Be Frozen
Here’s a list of all the leafy greens you can freeze to make them last a lot longer:
- Spinach
- Radish greens
- Kale
- Fenugreek leaves
- Bok choy
Step-by-Step Guide On How To Freeze Leafy Greens
Step 1 - Wash and Clean: Start by giving your greens a good wash to get rid of any dirt and/or bugs that might be clinging to them. Use cold running water to do this to prevent the leaves from wilting and getting damaged.
Step 2 - Blanch: Blanching is the secret sauce and one of the most important steps to make sure the greens freeze well! To do this, boil a pot of water. Once the water starts to boil, add in the cleaned greens using a spoon or tongs, making sure that they are completely submerged in water. Turn off the flame, cover with a lid and allow the greens to blanch for about a minute. To cool them, take them out and give an ice water bath to lock in their colour, flavour, and nutrients.
Step 3 - Drain: Once the leafy greens are completely cooled down, remove them from the ice bath, and thoroughly squeeze them between your hands to drain out any excess water. Pat everything dry using a clean kitchen or paper towel. This is an important step because freezing the greens with excess water on the leaves will lead to a loss of color as well as degrade the quality and texture of the leafy greens over time.
Step 4 - Pack: Next, portion the greens into small meal-sized quantities and put them into airtight freezer bags or containers. If using bags, try to squeeze out any extra air to keep them fresh for much longer.
Step 5 Label: Once frozen it might be difficult to differentiate the greens. So it’s best to label the packages with the freezing date and type of greens to avoid confusion later. Pop these bags in the freezer and you are good to go!
How to Use Frozen Greens
Frozen greens can be used in a number of different ways. You can use them to make sabzis like palak paneer, shaam savera, saag chicken, etc. You can even add them to salads, smoothies, or make sauces out of it. For cooked dishes, add frozen greens directly. For salads or raw dishes, thaw them in the refrigerator or at room temperature.
Frequently Asked Questions
While it is possible to freeze fresh greens without blanching, it is not recommended to do so. Blanching is an important step in freezing leafy greens that prevents loss of flavor, color, and texture. Skipping this step can lead to wilting, discoloration, and becoming mushy over time.
If you don’t blanch the greens before freezing, there’s a chance that they will develop a slimy and unappealing texture after being thawed. However, if you plan to use the greens after a month or two of freezing them, then you may skip the blanching.
If done correctly, frozen leafy greens can easily last for 8 to 12 months.
A lot of research has been conducted to check if freezing fresh leafy greens destroy their nutritional value, and the result is always that this is a myth. Freezing and blanching the greens while they are still fresh helps preserve a majority of the nutrients and vitamins, and they are absolutely safe and healthy to be consumed even after defrosting.
Richa's Top Tips To Store Extra Leafy Greens
- Use quality freezer bags or a vacuum sealer.
- Remove as much air as possible to prevent freezer burn.
- Blanching times may vary, so keep an eye on them! For example, spinach and fenugreek take only about 90 seconds to get blanched, but more hardy greens like kale and collard leaves can take somewhere between two to three minutes.
Favorite Leafy Green Recipes To Try
- Easy Palak Paneer
- Sarson ka Saag
- Saag Chicken
- Coriander Chutney
- Healthy Lemon Dill Potato Salad
- Greens Persimmon Ricotta Salad With Orange Dressing
- Thai Prawn Mango Salad
- Watermelon Salad with Basil and Cucumber
- Black Rice Salad Bowl With Spicy Peanut Dressing
Once you figure out how easy, cost effective, and helpful freezing extra leafy greens is, there is no going back! I usually store everything in smaller-sized bags, as that allows me the ease of taking out only the amount I need without putting the rest of the greens at the risk of getting spoiled. If you try freezing your greens this year, please leave me a comment below to let me know how it worked for you!
The post The Right Way To Store Extra Leafy Greens appeared first on My Food Story.
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