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Blanching and Freezing Leafy Greens: A Step-By-Step Guide

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How to Blanch and Freeze Leafy Greens
Blanching and Freezing Leafy Greens: A Step-By-Step Guide
Leda Meredith

Leafy greens such as spinach, kale and chard need to be briefly cooked before they are frozen. Skip this step and you'll end up with black goo when you defrost your greens (yuck). The brief cooking halts an enzymatic process that would otherwise make the leaves continue to decay even in the freezer. Blanching is one of the simplest brief cooking methods and ensures your greens will emerge from the freezer with bright color and excellent flavor and texture.

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