This type of scenario isn't only applicable to those with vegetable gardens. Just the other day, I found myself freezing lettuce after my weekly produce delivery from The Produce Box included two heads of lettuce. Our meal schedule was such that we only ate one. Had I not known how to freeze the romaine, the second head of lettuce would have wilted away in the refrigerator and been wasted. Instead, I froze it and can now look forward to using it next time I'm cooking fricassée or dolmades.
Process steps for freezing lettuce and grape leaves:
- Bring a large pot of water to a boil
- While the water is heating, wash and separate the lettuce
- Remove the boiled lettuce and place in a strainer. Instead of a strainer, you can also opt to place the boiled lettuce in a bowl of cold water to help it cool more rapidly (blanching)
- Once the water reaches a boil, place the leaves (approximately 1/2 a head at one time) in the pot and boil for 2 minutes (4-5 minutes for grape leaves)
- Once cooled, layout the leaves one on top of the other and store in a freezer safe container
- Your lettuce or grape leaves are now ready to be stored in the freezer and can be enjoyed over the next twelve months (recommend using within 6 months to avoid freezer burn)