… and why I love our new blancher.
I’ve been thinking about getting one of these for a few years. Normally, to blanch vegetables (mostly greens), I use a big kettle pot and balance a strainer inside of it on whatever I can find that will hold it above the water. Now, I keep the blancher on the stove top throughout the week- it’s smaller than the kettle so it’s not in the way- and blanch a few greens at a time whenever I get the chance.
Why not take advantage of seasonal abundances and put up a little food at a time for the winter? Just chop twice as much as you need for a meal and freeze the extra for a meal later on. Frozen greens can be used in most things that call for fresh spinach, chard or kale. We put them on pizza, in eggs, stir-fry, etc.
Here’s what you need:
a Blancher or other steamer pot
several empty containers with lids (yogurt and sour cream containers are good sizes)
spinach or other non-lettuce greens, rough chopped or hand-shredded
1. Heat 1 inch of water in the bottom of your steam pot or blancher.
2. Add greens and steam until just wilted.
3. Cool in containers before labeling a freezing.