I had to do a huge harvest of the silverbeet in my garden. It was starting to get a bit out of control and it looked like some disease was setting in, so I gave it a massive prune.
Even with just a few plants, I haven’t been able to keep up with their production and my kids and I are feeling a bit “silverbeeten”. So what to do with it all? Save it for later, that’s what! It’s so quick and easy to freeze silverbeet, or kale or beetroot leaves or chard… any of that sort of leafy green…. it would be criminal for any of this easy-to-grow, cheap-to-buy, super-nutritious food to end up in the compost (guilty as charged).
LocalTable subscribers span the spectrum of cooking knowledge and ability, some are very accomplished and others are more like me: still working things out. That’s why I keep things simple. Firstly, because that’s about all I can manage or have time for, but mainly because those who know what they’re doing don’t need help from me.
So rather than come up with another leafy green recipe for you, I’m going to answer the question I’ve been asked a few times about how to preserve silverbeet (or kale or beetroot leaves or chard or [insert leafy green here]) with some simple illustrated steps.
Frozen leafy greensPrint This
- all the leafy greens you can't fit in your bellies
There are variations on this method, like using iced water and vacuum sealing the bags, but I think that's over engineering things. This method works just fine and is low fuss. I preserved the equivalent of two big bunches of silverbeet here and it made 2 x 250gm bags and 1 x 350gm bag. A bag that size is about right for a frittata, but use two or three for a pie or lasagna. Easy!