Joy laughs I had to buy a big batch of Spanish because that's the only way it comes. I've already pulled out the five ounces that I need for the chickens stuffed with Spanish data and find that recipe. I'm going to use this extra Spanish to show you another way to freeze extra vegetables. So I've already picked up the stems and roughly diced the spinach into bite sized pieces. Now this will work for any green that can be cooked. So your collards your swiss chard, and of course spinach.

Greens such as lettuce cannot be frozen. No iceberg, no romaine, no butter lettuce can be frozen. So you're going to blanch the spinach which is almost identical to poaching the chicken Again, I have my boiling water and my iced water. The reason to blanch vegetables is to stop the ripening from happening. So you're going to boil them quickly and then quickly stop the cooking by putting them in ice water and then they're set for the freezer. you boil for two to four minutes.

And then you dunk in ice water for the same amount of time two to four minutes and it depends on the size of the pieces of vegetable. Since Spanish is so tiny thin, we're going to go for the smallest amount of time, two minutes in the boiling water, two minutes in ice water and then it will be drained and frozen two minutes For them to the ice water. Once I drained the Spanish from the ice water when the two minutes are up, I will lay them flat, Teflon cookie sheet and frozen baggie