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- 10-20 large leaves or 5-10 bunches of fresh greens (kale, spinach, cabbage, beet greens, mustard greens, etc.)
- Remove stems and cut or tear greens into large pieces. Put in a large pot with 2 inches of water. Cover, bring to a boil. Quickly stir greens until they are all wilted. Take off heat. With a slotted spoon, remove greens to another bowl to cool. Save liquid from cooking and let cool.
- When cool enough, put greens into a zip-lock bag. Then pour some of the reserved liquid over greens in the bag to 1/2 inch from the top. Close the bag and put inn freezer. (When doing several bags, space them out in the freezer until frozen.) To serve, remove frozen greens and liquid, heat slowly in covered pot, then season and cook to desired consistency.
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