August 15, 2011

Preserving the Harvest

This is the time of year to envision ways we can set aside food for the winter. If you have space in your freezer, consider preserving some of the green abundance of summer so that you do not buy as much from distant lands during the colder months. 
Here are some simple recipes to try. You can do this while you are cooking a meal once or twice a week. 

Lacinata Kale
Blanching Greens (kale, collards, chard, turnip greens or spinach):
  • Put on a big pot of water to boil.
  • Rinse kale.
  • Tear into 2 inch strips or manageable sizes.
  • Place the cut kale in boiling water and boil for 3 minutes.
  • Take kale out of pot with tongs, and place in a colander.
  • Rinse hot kale with cold water.
  • Drain any excess water off greens.
  • Place into freezer bags, labeled with date and type of greens.
  • Press any excess air out of bag and freeze.

Baked Kale Chips (kale, collards, chard, turnip greens or spinach):
About 1 bunch (6 ounces) of greens
1 tablespoon olive oil
Sea salt, to taste

  • Preheat oven to 300°F.
  • Rinse and dry the greens and remove the stems.
  • Cut into large pieces, toss with olive oil and sprinkle with salt.
  • Arrange leaves in a single layer on a large baking sheet.
  • Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
  • Store in plastic bags in the fridge...if they last!

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