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Squeeze and Freeze Your Greens for Quicker Weeknight Cooking

Squeeze and Freeze Your Greens for Quicker Weeknight Cooking

If I want to add frozen greens to, say, a savory biscuit recipe, the greens must be thawed out and—here’s the critical bit—squeezed completely dry before they can be stirred in. The other good news: prepped frozen greens take up less space in the freezer than bunches of fresh greens do in your fridge. Once you freeze spinach, mustard greens, and more, here are a few ideas for putting those perfectly frozen greens to use:1. Simply drop in a brick of frozen greens a few minutes before your soup is done cooking, and stir to incorporate. Stew them with eggsTorshi tareh is a savory-tart Persian stew made from hearty greens and herbs.