Green leafy vegetables to use in other recipes

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March 25, 2016


If you have an abundance of any greens in your garden it's a great idea to not let them go to waste. Prepared in a way as it's explained here, you can keep them either in the fridge for a couple of days or freeze them for later use. Use for frittata with greens, stir fries, greens in creamy garlic sauce or in a soup with all sorts of vegetables.

  • Prep: 30 min
  • Cook: 5 min
  • 30 min

    5 min

    35 min


Green leafy vegetables - Spinach, Silver beet, Kale, Beetroot leaves, Asian greens, one of them or any mix of greens. As much as you have available.


Before you start make sure you have a few trays of ice cubes in your freezer, ready to use. Put a big pot half full with water on the stove and bring to a boil.

Then cut the tough stalks out of the greens (especially if using Kale), not essential, they just don't taste that great.

Wash greens thoroughly, maybe even two or three times in plenty of water. Put greens aside.

Then prepare in a big bowl or your sink lots of cold water with plenty of ice cubes.

Once the water is boiling, throw in the amount of greens that you can grab in between two hands, push down into the water and put lid on top. After 1-2 minutes just when the greens have wilted, take them out with some tongs, place in a big colander and squeeze the excess water out. Quickly put them in the ice water and mix well. Once cooled place in a second colander and squeeze with both hands to get rid of as much water as possible. Chop roughly and do the same with all the greens, until all done. If not using straight away keep in fridge for a couple of days or freeze for later use.