Cooking with local and seasonal produce during the winter usually means hardy greens, and lots of them. When I pick up a CSA box stuffed with winter greens, this is my favorite technique for preserving the bounty and making sure I have vegetables on hand for many months to come.
I set aside an hour on the day I pick up my CSA box to clean, blanch, chop and freeze each type of green, then pack them in labeled freezer bags. I usually blanch the greens whole for 1-5 minutes, depending on their toughness, drain them into a colander, and gently squeeze out the excess water. Then I chop them into whatever thickness I want and freeze them in single layers on baking sheets. After about an hour, the greens are frozen enough to be packed into freezer bags without sticking to each other, so I can portion out as much as I need as I use them.
Not only do I have greens prepped and ready to go for busy weeknights, I also save a lot more space in my fridge and don't end up throwing out spoiled produce that I wasn't able to cook in time.
Have you ever done this? How do you get through all the greens in your winter CSA box?
Related: Make Summer Last: How to Freeze Peppers
(Images: Anjali Prasertong)