Kale, Turnip Greens, and German Greens are all growing in my mother-in-law’s garden (Litsa) this season. There’s acres full of green goodness. When we picked the first time, the greens were dirty with dirt but this week they glistened like green blades. Nonetheless, both picked batches were a treat to bring home to my kitchen. After picking the three greens together in a medley of sorts (a little of these, those…tossed in the bag together), they were brought home to wash thoroughly.
Once all the dirt was removed from the leaves of green, they were boiled in water with salt, pepper, and a touch of honey (to remove any bitterness left). Once the greens boiled down to a tender leaf, they were drained. As they cooled, I prepared the Freezer Ziploc Bags (labeling them with the month/year). Each bag was filled with the mixture of three greens to freeze. The bags were placed in my freezer. Each can be served any day of the week for lunch or dinner. The greens can thaw in the refrigerator and/or on the counter top.
Once they have thawed out completely, I warm mine in the microwave and enjoy with a touch of olive oil and vinegar. Sometimes I add pepper sauce to enjoy them in a different capacity. Each bag is filled with the rich, nutritious goodness of all three seasonal greens.
When picking greens or buying them at local fresh markets, you can prep them individually (See Freezing Kale) or mix them together as I have.
Serve greens as a side or as a main course—and don’t forget that fresh greens make the best green juices! Browse our recipe index for additional recipes with greens!
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