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Jun 4, 2011 11:12 AM

Best way to dry greens before freezing?

I have an overabundance of mustard greens in the garden, and I'm planning to chop and blanch them and then freeze them for making Indian saag. But I assume I have to dry them well before I put them in the freezer or the water will burn them, right? How can I remove the water after I've blanched them? I plan to FoodSaver seal them, if that makes any difference. Thanks!

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  1. Stem your clean mustard greens, if that is what you usually do with them. Blanch them whole and then put them in a sieve. Briefly run cold water over them to stop the cooking and allow them to be cool enough to handle. Press them with the back of a spoon while still in the sieve. Then take out a handful of leaves and squeeze by hand to get out as much liquid as you can. Place the mound on a paper towel and continue in this manner until all leaves are squeezed. Chop to desired thinness. I use a rough chop of about 1/2". Freeze however it works for you.