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Make Ahead: It’s Easy Keeping Greens

Blanch those greens! And then they'll be ready for quick-and-easy side dishes and main courses.

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Photography by: Bryan Gardner
Collards, kale, Swiss chard, and spinach, we adore them all.

When you blanch and store those gorgeous bunches of rich, healthy greens that called to you at the market, they will be at the ready for all kinds of main courses and side dishes. You’ll also have lots more room in the refrigerator (cooked greens take up a fraction of the space of fresh), and you can say goodbye to tossing away good produce gone bad.

Get the Blanched Greens Recipe

Cooked Greens Yields

That bunch of fresh greens may look enormous -- until it cooks down. If you need a particular amount, weigh it in the store, or play it safe and buy two bunches.

1lb. collards = 2 cups cooked

1lb. kale = 2 cups cooked

11/2 lb. spinach = 2 cups cooked

1lb. Swiss Chard = 2 cups cooked

Use your Blanched Greens in these recipes (and others):

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Photography by: Bryan Gardner

Fried Rice with Collards -- Meaty-tasting, collards are loaded with vitamins A and C and potassium.

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Photography by: Bryan Gardner

Kale-Sesame Salad -- Curly or Tuscan, hearty kale is a nutritional powerhouse, high in fiber, calcium, and antioxidants.

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Photography by: Bryan Gardner

Chard-Tomato Saute -- Chard has phytonutrients galore. Its betacarotene, lutein, and zeaxanthin help maintain eye health.

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Photography by: Bryan Gardner

Mostly Greens Frittata -- Vitamins C and A are just two reasons to say yes to robust curly or flat-leaf spinach.

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