4. Leafy greens

Maybe you didn’t like them as a kid, but greens are fantastic and incredibly nutritious. If you cook them the right way, they are delicious, and you can eat them at every meal. The only drawback is that greens don’t last very long. You need to cook them as soon as you get them, while they are fresh.

But there is a trick that you can use to keep your leafy greens for longer: you just need to freeze them. If you plan to do this, you can start by selecting some crisp, fresh, and healthy greens. Check out the color. It should be an intense green. Also, make sure there are no blemishes.

When freezing fresh greens, the process is the same for every type of green, be it spinach or kale, but there is only one thing that might differ: the time you blanch them. Blanching is really important because if we don’t do this step, the greens will become mushy and disintegrate when we freeze them. You can start counting the blanching time as soon as the water starts boiling. At the same time, you should cover the pot with a lid.

After blanching, you take the greens and put them immediately in ice water. After that, you drain them, pack them, and place them in the freezer.