How to preserve and store your hearty greens

       

  CHILLING RAW GREENS If you plan to enjoy your greens soon, you can store them in the refrigerator, but, for best results, don’t just toss them into the crisper. Prep them first: Discard any rubber bands or wire fasteners holding your greens together, strip the greens from the stems and tear large leaves into bite-size pieces. Add the greens to a large bowl of cold water and swish them vigorously to loosen any dirt. Transfer to a salad spinner or colander to remove excess liquid, then set greens on clean, dry dish towels in a single layer. Transfer your clean, dry greens to a large resealable bag lined with a dish towel or two paper towels, and gently press the bag to remove excess air. Refrigerate for up to 10 days.

Whether you’re returning from an overambitious trip to the supermarket or organising an unruly haul from farmers’market,storing your seasonal bounty can be a challenge.Sturdy greens like kale, collard greens,Swiss chard, mustard greens and others can take up a lot of valuable real estate.You can store them in a fraction of the space – and prolong their life – by simply chilling them raw or cooked,or blanching and freezing them.

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FREEZING GREENS Prep your greens the same way you would if using them fresh, but instead of drying the greens, blanch them. Bring a large pot of heavily salted water to a boil and prepare a large bowl of ice water. Toss handfuls of your greens into the boiling water, stir to cover and blanch until bright green and softened. Transfer to the ice water to cool. Drain, then tightly squeeze them by the fistful over the sink. Transfer to a bowl, drizzle with a little olive oil and season with salt. Transfer to a lidded container – or resealable freezer bag, pressing out excess air – and freeze for up to two months.

CHILLING COOKED GREENS You can also clean your greens, cook them immediately and keep them in the refrigerator to bolster meals throughout the week. Sauté them with olive oil or butter over medium heat, seasoning with salt and pepper and perhaps some garlic or red pepper flakes, until wilted, or simply steam or blanch, if preferred. Then keep it refrigerated for a few days. Pull them out and reheat for a quick side dish on a busy weeknight.