“So, what can I do with all those greens?”

 

When there’s a bumper crop of kale, collards, spinach, Swiss Chard, or any of the other greens (which are so good for you, by the way), this is what you can do. Whether your winter greens are looking a little tired, or you just need to remove them to make space for the warm-season vegetables, many are asking that question.

 

 

 

 

Cook ‘n’ Freeze Those Greens

 

• Have a few zip-lock sandwich bags handy.
• Select healthy-looking greens and wash thoroughly. Inspect carefully for slugs, caterpillars, and other insects.
• Cut and remove the thickest of the midribs.
• Separate the varieties, or combine them.
• Cut into wide ribbons, or thin, if you prefer.
• Get out the Big Wok, or any other large, heavy pot.
• Add 2 Tbsp. olive oil and 1 Tbsp. butter, more or less, to the pan. Heat it up.
• Add a clove or two of minced fresh garlic. Saute until it begins to turn a pale golden color, but not brown (browned garlic is burned and tastes awful).
• Add the greens. Lots of them.
• Turn the greens continuously over low-medium heat, so they’re well-coated with the oil. You’ll see that they wilt down quickly.
• Season with salt and pepper (optional).
• When evenly wilted, allow to cool somewhat.
• Ladle half a cup or a cupful into each sandwich bag.
• Squeeze out the air, seal up the bags, and set aside to cool.
• Put them into a larger freezer bag or plastic container.
• Freeze. Use within a few months.

 

 

 

In the Kitchen

 

***Update*** July 11, 2019: I harvested all the remaining Swiss chard and kale from last year (photos, below) and cooked them up this morning. There was a cup of leftover chicken stock, so that, too, was added to the pot while the vegetables cooked.

 

 

Next time you make soup or an omelet, bring home a pizza, or serve rotisserie chicken over seasoned rice, add a bag of these magical greens. Add these greens to a dish of lasagna or eggplant parmigiana. Simple! Put a bag in the refrigerator in the morning to thaw for that night’s dinner. Even canned soup from the grocery store is more nutritious after adding these greens. Fresh leaves added when the soup is heating up wilt almost instantly and double the vitamin content.

When you realize how simple this is—and how good it is for you—you’ll plant a whole lot more this fall. It’s easy to sneak these greens into your cooking, and your finicky eaters might not even notice!

 

 

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