Green vegetables are all the rage and for good reason. Kale, spinach and swiss chard provide a plethora of nutrients our bodies need. Blanched greens are easy to prepare. You simply remove leaves from the stems after washing them thoroughly (although some green’s stems are tender enough to eat). Martha Stewart recommends to, “Blanch greens in a large pot of boiling salted water, 15 seconds (spinach & Swiss chard) to 2 minutes (kale & collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in the refrigerator up to 4 days.”
If you are prepping cooked greens for a family dinner keep in mind that a bundle of fresh greens may look enormous—until it cooks down. If you need a particular amount, with it in the store and/or on a home kitchen scale. Here’s a mini cheat sheet on cooked-green yields:
1 lb. collards = 2 cups
1 lb kale = 2 cups
1 1/2 lb. spinach = 1 1/2 cups
1 lb. Swiss chard = 2 cups
If you run across a sale on greens, keep in mind that they freeze well too. Blanch them until tender, allow the water to drain off of them as they cool, and then bag in freezer safe Ziploc bags. When you are ready to eat the greens, just thaw, reheat, toss with olive oil and vinegar (and/or your favorite topping), and enjoy fresh greens in minutes. For more detailed instructions, checkout my post on how to freeze kale.
Which greens are you accustomed to cooking in your kitchen?
Thanks Martha Stewart Living for this cooked-green cheat sheet!
Latest posts by Litsa @How to Have it All (see all)
- Mushrooms: Portobello, Morels, & More - April 25, 2016
- Giving Back: Get Involved - December 2, 2015
- The Autumn Advantage - December 1, 2015
