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!
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.