Basically I am going to blanch everything and store them in ziptop bags that have been properly labeled for storage. For your Kale or any other type of green, you will want to cut off the wood stems and I prefer to cut off the woody stem part of the leaves. Some leave this on but I choose not too. You'll want to wash and rinse your leaves well and then place them in a pot of boiling water for about 2 minutes. You are not cooking the greens merely blanching them, so leaving them in the water longer is not suggested. Remove greens using a slotted spoon and place into a vessel of cold water. You want to chill the greens as soon as possible to help retain the green color as well as stop the cooking that results from the heat of being in boiling water. Drain and place into a ziptop freezer safe bag. Store in freezer and use when needed.
Turnips are done in a similar fashion as your greens. Your turnip tops or greens as they are commonly referred to are prepped as stated above. The actual turnips themselves will need to be washed, leaves and roots removed, then peeled and cut into cubes. The cubes will be blanched for the same 2 minutes as the greens and again quickly cooled in cold water. Once drained store in freezer safe bags and place in freezer.
No comments:
Post a Comment