Here are tips on how to freeze spinach, swiss chard, and beet greens so that you can enjoy them at a later date!
Freezing Spinach, Swiss Chard, and Beet Greens
Gather them up from your own garden or purchase a few bunches from your local Farmer’s Market. Wash carefully.
For spinach: Tear into small pieces, discarding the stems.
For Swiss chard: Put into the steamer whole or tear smaller pieces away from the stems, placing the ribs aside.
For beet greens: Treat like Swiss chard.
Greens need to be processed a bit before they can go into the freezer, so it’s best to use a large steamer kettle.
Get the water underneath boiling. Place the greens into the steamer and, using tongs, move them around until they are wilted. They now need to be cooled down before being placed in freezer bags. In order not to lose their nutrients, they should be separated from the cooling water. It’s easiest to do this by placing the greens inside one bowl which is then inserted into a larger bowl of ice water. Again, using the tongs, move them around until cooled down.
They are then ready to be placed in bags and into the freezer they go.
If you have removed the ribs, repeat the process with them. They don’t need to be completely wilted, so steaming for three or four minutes should be enough. These can be nutritious additions to soup stock and labeled “soup.”
In later months, these greens can be spread around at the bottom of a quiche, used in numerous recipes, or tossed with butter (and cheese) and made into a yummy side dish. Enjoy!
Check out these tips for freezing other foods and specific directions for freezing corn! If you’re not sure about freezing and would like to try some other storage methods, explore our tips for storing vegetables.