Preserved Gulioare Leaves for Winter

Using turnip greens in culinary dishes is a cherished tradition, especially when they are tender and full of flavor, as they are in May. Start by selecting the freshest turnip greens, which should have a deep green color and a delicate texture. It is important to wash them thoroughly in several waters to remove any impurities or residue. This step is essential, as the leaves can harbor sand or other particles.

In a large pot, bring water to a boil, adding a generous tablespoon of salt to enhance the flavor of the greens. Once the water starts to boil, carefully add the turnip greens, one at a time, to avoid lowering the water temperature. Allow them to boil for a few minutes, observing how their color transforms from a vibrant green to yellowish hues, indicating they have been blanched properly.

After the leaves have been boiled, remove them with a slotted spoon and transfer them to a colander to cool and drain well. This process not only preserves the texture of the leaves but also helps retain their flavors. Once cooled, trim the stems short and thin the stalk, to obtain uniform portions that are easy to use in various dishes.

To preserve the turnip greens, use freezer bags. Portion the leaves as desired, either stacking them on top of each other or rolling them into groups of 10 pieces. It is important to remove as much air as possible from the bags, as air can cause inferior freezing quality. Once the bag is well sealed, flatten it slightly to save space in the freezer.

Make sure to label each bag with the date and type of contents so that you know exactly what you have stored. Turnip greens can be well preserved in the freezer for 6 to 12 months, giving you the opportunity to use them in various recipes, from soups and salads to more elaborate dishes. This way, you will always have a garden delicacy on hand, even in the cold season.

 Ingredients: gourd leaves - coarse salt

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