In Season: Frozen Chopped "Spinach"

Keep New Times Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Phoenix and help keep the future of New Times free.

Lately, in this In Season series, we're taking a look at what I take home from Crooked Sky Farms each week and see what I've done with my CSA share, or part share. This week I'm using turnip greens.

Those paper-covered blocks of frozen chopped spinach in the freezer section of the supermarket are mighty handy when you're making a more involved recipe like lasagna. Well, if you're like me and a little worried about where those greens were grown and processed. Did you see that viral video about frozen organic veggies from China? Fa-reaky

If you take a few minutes now to turn the tops of your farmers market/CSA turnip (or perhaps beet or radish) bunches into frozen chopped "spinach" into your own convenience food tomorrow, you'll rest easier knowing where it came from and that you did it yourself.

All righty, there really isn't a recipe, per se, but just a method to the greens madness. This is such a great way to use the greens that you don't particularly like "fresh cooked" or that have started to wilt and would otherwise soon end up in the trash or compost.

Start by removing the roots from the tops and then floating the whole greens in a big vessel of cold clean water and give them a light swirl. Lift the leaves out and, if needed, de-rib them by cutting them out with a knife or like I do, running the leaves between my fingers to encourage separation. This video demonstrates de-ribbing nicely.

I recommend steaming the greens to make sure they retain most of their nutrients. Set a large pot on the stove and fill with about an inch of water. Set one of those collapsable steamer baskets inside (or use your fancy steamer pot kit) and when the water starts steaming, place the cleaned leaves inside and cover with a lid. Steam until quite tender - taste a leaf to make sure it's to your liking. Remove the steamed leaves with tongs and place them onto a cutting board to hand chop or into a food processor to have it do all the hard work for you. Chop unti it resembles that box of chopped frozen spinach - or however fine you like, it's your kitchen.

Once chopped, scoop it into your favorite freezer container, label with today's date and try to use in the next 3-6 months. When storing, make sure that the leaves are submerged in their own liquid or add some of the steaming liquid to cover so that the leaves won't dry out when they're waiting in the freezer for you to defrost, squeeze out the excess liquid add it to a meatball, curry or fritatta.

Follow Chow Bella on Facebook and Twitter.

Keep Phoenix New Times Free... Since we started Phoenix New Times, it has been defined as the free, independent voice of Phoenix, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Phoenix with no paywalls.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.


Join the New Times community and help support independent local journalism in Phoenix.


Join the New Times community and help support independent local journalism in Phoenix.