Healthy Bits · Cooking & recipes
Freeze your greens!
Ever bought a big bunch of kale with the best intentions, only to find it wilting a week later? I freeze my extra greens so nothing goes to waste and I always have some ready for smoothies, soups and sautés.
- Wash and chop kale, chard, collards or spinach, removing thick stems.
- For cooking later: blanch 1–2 minutes (spinach) or 2–3 minutes (kale, chard, collards), then plunge into ice water.
- Squeeze out as much water as you can.
- For smoothies: skip the blanching and freeze clean, dry leaves raw.
- Pack into freezer bags pressed flat, or into muffin tins for ready-made portions.
Blanched greens keep their color and flavor best; use them within about 6 months. Try this: freeze one bunch this week before it wilts.
- greens
- meal prep
- smoothies
Healthy Bits are for general education and aren’t medical advice. Check with your doctor or healthcare provider before making changes, especially if you’re pregnant or nursing, take medication, or are managing a health condition.