The silverbeet needed to come out of the garden, with some help from the twins, we picked, washed, cut, blanched, drained and froze the last of it for the year.
These little bags of green goodness will be prefect to pop into stews, stir frys or green smoothies for months to come.
How are you spending your Wednesday?
To freeze silverbeet:
Wash, trim and roughly chop silverbeet leaves. Blanch in a large saucepan of boiling salted water for 1-2 mins, until just wilted. Drain and run under cold water until completely cool. Drain again and press out any excess moisture. Transfer to an airtight container or clip lock bag and freeze until ready to use. Can be frozen for up to 3 months.