Preserving Leafy Green Veggies

If you've ever bought green leafy veggies like spinach, dill and fenugreek and had them wilt before you could get around to using them, this one's for you.


Trim roots and thicker stems and wash well. Boil a large pot of water and dip the leafy greens in it for 30 seconds and remove. Drain and press out all the excess water. Freeze and use within 2-3 weeks.