Yesterday was the last day of my CSA (Community Supported Agriculture) season. I also happen to be leaving for a long weekend today. I was torn. Do I skip my last pick up of the season? I couldn’t. So I went and a short-time later was hauling home two heads of kale. Yes, two. I briefly considered living on green smoothies for the next 24 hours but decided not to force the issue and instead preserve my greens for when I could properly enjoy them under no time pressure whatsoever.
We’ve all found ourselves in these situations – lots of fresh veggies and a limited time before they spoil. Healthy eating should be fun and convenient, not stressful, so here’s what to do if you’re faced with a similar situation.
Instead of just popping the greens in the freezer, I blanched them first to help preserve their nutrients.
Blanching is an easy process that involves heating a pot of water to a boil and then dunking the washed and de-stemmed pieces of kale into the bath for just under a minute. The kale will turn bright green. Quickly remove from the water and run it under cold water (this stops the cooking process). Pat dry and let it dry out a bit more. Seal it in a freezer bag and you’ll have kale on hand for that impromptu green smoothie, winter soups and quick sautes.
Oh, and feel free to sip on the cooking water after. It has lots of nutrients from the greens you just cooked in it!
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