This method is for blanching cooking greens, such as spinach, chard, kale, beet greens, collard greens, amaranth, arugula and mustards, including mizuna and tatsoi or wild greens, such as dandelion and nettles and leafy herbs, such as parsley and basil. Use them in egg dishes, grain dishes and bowls, stuffings, sauces, soups and butters. You can use them within three days or store in freezer bags in the refrigerator for six months.
Bring a large, salted pot of water to a boil. Fill a large bowl with ice water; put a strainer into another large bowl and have a spider or other hand-held kitchen strainer on hand.
When the water boils, plunge about half of the greens into the water and cook until they wilt and turn bright green, about 1 minute. Use the spider to lift the greens from the water and transfer them into the ice water to stop the cooking.
When the water returns to a boil, add the remaining greens and cook until wilted. Transfer them into the ice water bath to cool briefly.
Transfer the greens from the ice water into the strainer and drain well, using the the spider to press out as much water as you can. Cool to room temperature.
The greens are ready to use, or for longer storage, portion them into quart-sized freezer bags with a date and a label. Press the bags flat for best storage and stack in the freezer.
The quantity of greens listed here is for reference only. The cooked yield will vary somewhat based on the type of greens..
You can blanch any quantity of greens in batches and use them and store them in any quantity depending on your preferred use.