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Can you even do this? Preserving Greens

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Hi - Our chard and beet greens are out of control in our garden, and I'm wondering if there's a way to preserve them for when the Seattle winter marches in. I've not eaten preserved greens that I can remember, except maybe spinach in some forms.

Is it worth it to do this? Is it possible?

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  1. Yes! Freeze them - blanch quickly (10 seconds) in boiling salted water then drain, pat dryish with paper towels and place them in plastic bags in the freezer.

    2 Replies
    1. re: OCEllen

      yes, I do same exact thing except chop them after blanching, use just like spinach (sans gross paper box):)

      1. re: geminigirl

        We often cut the stems off the beet greens and cook separately as an unusual vegetable. Separate cartons of red and golden beet leaves and stems are in our freezer. Without at least some chopping the leaves can be a mess to eat.

    2. Preserved mustard greens are staples in many areas of China (or perhaps all over? Not really an expert on the subject.). I think the process can be as simple as heavily salting the greens and storing them in a sterile crock. Sounds like a fun thing to try. I know Fuschia Dunlop described the process in Land of Plenty, and you could probably find info on this site or elsewhere. What about pickling? Pickled chard stems sound good to me.

      3 Replies
      1. re: deglazer

        I think an acidic vinegar/alcohol base would preserve them longer than a salt water one. I'd hunt down kimchi recipes and improvise from there.

        1. re: hill food

          Not salt water, just salt. Looked up the book and there isn't really a recipe. She just describes greens drying in the sun, which are then salted and packed in crocks.

          1. re: deglazer

            really, huh, I recently got turned on Bittman's "quick-pickle" recipe, so I guess I have salty water on the brain...

            sounds like her way preseves by dessication.