Home Frozen Steamed Greens

FavoriteLoadingADD TO MY FAVOURITE RECIPES

Collard Greens

Home Frozen Steamed Greens

Steamed greens may not sound very exciting.

But they are such a wonderful, nutritious ingredient to have in your larder.

By using home cooked greens they’re so much more delicious than commercially frozen veggies.

The secret is only using a little water in the pot so you’re minimizing loss of water-soluble vitamins and making the process quicker.

And don’t forget the salt. It’s critical for balancing out the natural bitterness of greens AND keeping the colour vibrantly green.

takes: 15 minutes
2 bunches greens (or more)

1. Bring a large pot of salted water about 2cm (1in) deep to the boil.

2. Meanwhile separate the stems and leaves. If you want to use the stems slice the stems 5mm (1/4 inch) thick. Keep separate. Pile the leaves on top of one another to make a tall stack, then roll tightly into a cylinder. Slice leaves into 2cm thick (1in) ribbons.

3. If using stems add them to the boiling water. Cover and simmer for 3-5 minutes or until no longer crunchy.

4. Add sliced leaves to the pot and recover. Cook for another 2 minutes or until the leaves are wilted,

5. Drain and spread out on a plate or baking tray to allow to cool and let the steam escape.

6. If freezing, When cool, squeeze greens dry and pack into ziplock bags. Keeps in the freezer for months.

Print Friendly, PDF & Email

Variations & Substitutions

pantry-friendly – use frozen greens. Cook from frozen until hot.

different veg – kale, collard greens, mustard greens, spinach, chard, silverbeet, broccolini, asparagus, green beans, snow peas, sugar snap peas, cauliflower. Adjust cooking time as needed.

more flavour – season drained cooked greens with soy sauce and rice vinegar.

lemony – season with lemon juice and grated lemon zest.

more nutritious – drizzle drained greens with extra virgin olive oil or melted butter to help with nutrient and polyphenol absorption.

Recipes to Use Your Greens

Problem Solving Guide

bland – use more salt! I also like to season them with lemon juice or a splash of apple cider vinegar or some soy sauce.

soggy – spreading out on a plate to cool so the steam escapes will help get rid of excess moisture. If they’re still soggy when cool, just squeeze with clean hands to remove the extra water.

too bitter – this depends on the type of greens. Seasoning with more salt can help mask bitterness. Tossing in some butter or olive oil as the greens are cooling can also help.

greens turning brown – next time make sure you use salted water. The salt helps keep the chlorophyll molecules intact (and the colour beautifully green). In some areas if the water is very hard (high mineral content) this can also cause browning. Using distilled water or filtered water will solve that problem.

Prepare Ahead

Yes! Just cook as per the recipe. Will keep in the fridge for 1-2 weeks or can be frozen. Serve cold, at room temp or warmed in a little oil or butter.

Print Friendly, PDF & Email
FavoriteLoadingADD TO MY FAVOURITE RECIPES

{ 0 comments… add one now }

Leave a Comment