Blanched And Squeezed Greens Recipes

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BLANCHED-AND-SQUEEZED GREENS



Blanched-and-Squeezed Greens image

Precooked, compact, and way more flavorful than store-bought frozen spinach, these portioned greens are ready to be thrown into soups and stews straight from the freezer or thawed in the fridge and tossed into omelets and pastas. Even simple side dishes of garlicky greens become infinitely faster when virtually all the prep work is done ahead of time.

Provided by Christina Chaey

Yield Makes about 12 balls

Number Of Ingredients 2

3 large bunches Swiss chard, kale, mature spinach, collard greens, mustard greens, and/or broccoli rabe (about 3 lb.), ribs and stems removed
Kosher salt

Steps:

  • Working in batches, cook greens in a large pot of boiling heavily salted water just until wilted and bright green, about 20 seconds. Using tongs or a sieve, transfer greens to a colander set in a large bowl of ice water and let cool.
  • Lift colander from ice water and drain greens well. Using your hands, squeeze out as much excess water as you can. Transfer to a cutting board and coarsely chop. Mold greens into small compact balls (about 1 oz. each), then squeeze out as much water as possible again (this will prevent ice crystals from forming on frozen greens).
  • Place balls on a small parchment-lined baking sheet and freeze until solid, about 30 minutes. Transfer to a resealable plastic bag and close, squeezing out as much air as possible. Return to freezer.
  • Do Ahead: Greens can be blanched 2 months ahead. Keep frozen.

BLANCHED GREENS



Blanched Greens image

This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.

Provided by Martha Stewart

Categories     Spinach Recipes

Number Of Ingredients 1

1 bunch greens

Steps:

  • Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.

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2020-08-18 Preparation Step 1. Working in batches, cook greens in a large pot of boiling heavily salted water just until wilted and bright... Step 2. Lift colander …
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4.8/5 (5)
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  • Working in batches, cook greens in a large pot of boiling heavily salted water just until wilted and bright green, about 20 seconds. Using tongs or a sieve, transfer greens to a colander set in a large bowl of ice water and let cool.
  • Lift colander from ice water and drain greens well. Using your hands, squeeze out as much excess water as you can. Transfer to a cutting board and coarsely chop. Mold greens into small compact balls (about 1 oz. each), then squeeze out as much water as possible again (this will prevent ice crystals from forming on frozen greens).
  • Place balls on a small parchment-lined baking sheet and freeze until solid, about 30 minutes. Transfer to a resealable plastic bag and close, squeezing out as much air as possible. Return to freezer.

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