Remember all those greens I helped dry last year? I never tasted any of them. I never even heard how it went other than, oh yeah it was awesome. So, note to self, don’t work with that person again if you’d like to actually learn something.
Fast forward to this year and I have been eating lettuce for the past two months like it was going out of season. Because it is. The one thing I noticed last year was a significant lack of green things in our winter storage. So this year I intended to change that and have been dehydrating and blanching up a storm. Sort of, not really.
8 bunches of kale makes three large ziploc bags of dehydrated kale chips. I hope to use these to season soups and pastas and add some nice rich nutrients to our winter fare. I know that you can grow and pick kale in the winter but I didn’t grow it this year so need to get my fix at market while I can.
The other winter greens I’ve kept in the past and did so again this year are chard and spinach. I don’t really care for either of these greens raw so it makes sense (at least to me) to blanch and freeze them for later use in winter dishes or sauteed in butter. I know that ideally we wouldn’t have a freezer and so often ask myself what other method I might use to preserve these greens in their glory.
Dehydrated chard is really not that great or useful. I did a test batch and just wasn’t a fan. It does go in soups but never gets a nice texture again. I really don’t know the answer to this one. I think it might be ‘you go without’.