If you are freezing the extra greens, after step 3 drain and run under cold water to stop them from cooking. Squeeze out all the excess water, roll them into a ball and roughly slice them up. Store in a marked sealable freezer bag, being sure to get as much air out as possible. Freeze flat to save space. Freeze the cooked stems separately.
All our recipes are created by chefs and reviewed by our oncology-trained staff Registered Dietitian, Kate Ueland, MS, RD, to ensure that each is backed with scientific evidence and meets the standards set by the Academy of Nutrition and Dietetics.