Last Updated on October 18, 2022

Can You Freeze Fresh Greens Without Blanching?

The recommended process to freeze greens is to blanch them first. However, you can freeze your fresh greens and other vegetables without freezing them. The best way to freeze greens without blanching is to “pre-freeze” your greens before fully freezing them.

What happens if you freeze greens without blanching?

If greens are not blanched properly, they will lose their fresh flavor quickly in frozen storage. Steam blanching of greens is not recommended as the leaves mat together and do not blanch properly.

Can you freeze greens raw?

If you’re suffering from salad fatigue, or just can’t eat another plate of sautéed spinach, we’ve got good news: Leafy greens are one of the easiest things to preserve. You can’t preserve tender lettuce, but hardier greens like Swiss chard and kale lend themselves perfectly to freezing.

Do greens need to be blanched before freezing?

Blanching is a must for most vegetables to be frozen. It slows or stops the enzyme action which can cause loss of flavor, color and texture. The blanching time is very important and varies with the vegetable and size.

How do you prepare fresh greens for freezing?

Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes. Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.

Can you freeze fresh uncooked collards?

You can freeze uncooked collard greens, but we would still strongly recommend blanching them beforehand.

How do you freeze kale without blanching?

Dry leaves by placing them on a towel. Fill the towel with leaves, then roll it up and squeeze to remove excess water. Quick-freeze small clumps of kale individually on a cookie sheet. After they’re frozen, place clumps into freezer bags in bulk.

Can you freeze spinach without blanching?

You can freeze spinach without blanching it; however, it is recommended that you blanch for 2 minutes if you are going to keep the spinach in the freezer for more than 6 months.

Why do you blanch greens?

Blanching stops enzyme actions which otherwise cause loss of flavor, color and texture. In addition, blanching removes some surface dirt and microorganisms, brightens color and helps slow vitamin losses. It also wilts greens and softens some vegetables (broccoli, asparagus) and makes them easier to pack.

What vegetables can be frozen without blanching?

Corn, peas, broccoli, cauliflower, carrots, green beans, squash, and winter greens such as spinach, kale, chard, and collards can be frozen raw. Some might need a little preparation like onions, peppers, celery, and herbs.

Do I need to blanch spinach before freezing?

Blanching spinach before freezing helps preserve the colour and taste for longer as it delays the enzymatic process that leads to decay, however, it’s not so good at retaining the nutrients. Blanching spinach before freezing also means that it will last a lot longer in the freezer, for up to a year.

Can you freeze raw spinach?

Can you freeze spinach? You definitely can, and the result serves fabulous flavor when you start with freshly picked leaves. You won’t be able to serve the thawed product in fresh salads, but frozen spinach is versatile in the kitchen.

Can you freeze fresh spinach and kale?

You can freeze kale (and bagged spinach), so you can keep it on hand without it getting all gross and stinky in the back of your refrigerator. It’s incredibly simple to do, but if you’re new to freezing vegetables make sure keep reading to understand how to make the best use of your frozen kale (or spinach).

What is the best way to freeze fresh spinach?

Freezing whole spinach leaves is a total breeze! Just pick out any icky leaves, place the fresh spinach leaves in a Ziploc freezer bag, squeeze out as much air as possible, and place it in the freezer. It doesn’t get much easier! You can also puree and freeze your spinach.

What are the disadvantages of blanching?

Drawbacks to the blanching process can include leaching of water-soluble and heat sensitive nutrients and the production of effluent.

What vegetables can you freeze raw?

You can freeze almost anything. The best vegetables to consider are corn, peas, broccoli, cauliflower, carrots, green beans, squash and winter greens such as spinach, kale, chard and collards. Onions, peppers, celery and herbs can also be frozen.

What happens if you don’t blanch broccoli before freezing?

Broccoli — florets and stems — must be blanched for effective freezing. If you freeze it raw, you’ll wind up with bitter, drab green, shriveled stems. Blanching preserves the bright green color and tasty flavor. You can either blanch in boiling water for three minutes or steam for five minutes.

Which fresh vegetables can you freeze?

You can freeze almost anything. The best vegetables to consider are corn, peas, broccoli, cauliflower, carrots, green beans, squash and winter greens such as spinach, kale, chard and collards. Onions, peppers, celery and herbs can also be frozen.

Is it better to freeze spinach raw or cooked?

Spinach and other greens need to be blanched before freezing. This helps retain the color and nutrition. Bring enough water to cover your spinach to a boil. I use my blancher, but a large pot will work as well.

What happens when greens freeze?

The nutrients in frozen vegetables are almost perfectly preserved. When you keep fresh vegetables in the refrigerator, they begin to lose their nutrients over time. Freezing them will lock in all the nutrients, meaning that potentially the greens will be better for you when frozen!

How do you blanch greens for freezing?

greens requires a brief heat treatment, called blanching, in boiling water or steam, to destroy the enzymes before freezing. Blanching times for collards is 3 minutes and all other greens 2 minutes.. Begin counting the blanching time as soon as you place the greens in the boiling water.