Turnip greens, mustard greens, collard greens and Swiss chard are some of my favorite vegetables to grow. They’re so easy, the edible leaves are cut-and-come-again (meaning the more you harvest, the more the plant produces), and they’re very nutritious and tasty. Personally, I like most greens just sauteed with a little olive oil, salt and pepper, but for those who prefer a richer taste, pretty much all greens can benefit from a little cheesiness. Example: I’m planning on making Alton Brown’s Mustard Green Gratin for Thanksgiving using some of the abundance currently growing in my garden. But if you have a lot of greens and no crowd to eat them, preserving them is easy, too.
Earlier this year, I told you how I preserved mustard greens by pickling them. Those were tasty, but honestly, I have yet to use them all and should probably toss the leftovers. My dirty little vegetable gardener’s secret? I don’t really like pickled things. It’s true. I prefer that fresh-out-of-the-garden taste. And when it comes to preserving both the vegetable and its fresh flavor, the best technique is usually freezing. You can freeze all kinds of garden greens using a simple blanching and shocking process. Here’s how.