Vegan, Gluten Free
Wilted seasonal greens
10 mins
Easy
2-4 Servings
Greens are nature's superfoods packed with a whole host of vitamins and minerals. In this prep video, we show you how to pre-blanche and store them, ready for quick use at any time during the week.
Brilliant Bases Used In This Recipe
About This Recipe
Greens are nature's superfoods packed with a whole host of vitamins and minerals. Here Jason shows how to pre-blanche and store them, ready for quick use during the week. In the video, Jason uses spinach, leeks and cavolo nero – a relation of kale. The choice of which to use is yours. We recommend looking for those that are grown locally and in season. There's always a fantastic choice on offer at your local grocers, farmer's market and increasingly at supermarkets.
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Ingredients
A selection of greens of choice
A large pan of boiling water
A large bowl of iced water
Nutrition Per Serving
Calories
Fats
Carbs
Protein
Method
Wash, clean and chop your greens
Working from your hardest veg to softest, plunge into boiling water and allow to cook for a minute or two until just short of al dente
Remove and immediately plunge into ice cold water to stop cooking
When finished, drain through a colander or sieve, removing as much water as possible
Portion into 180-200g/ 6-7oz freezer bags (enough for two people) and freeze
To cook, remove from the freezer, allow to thaw slightly or run under a warm tap
Refresh in a frying pan with a little butter or olive oil
