At some point every summer there are just too many greens.
When you can’t eat or cook one more leaf, save some for a snowy day when the color green is exciting again. Chard, kale, beet greens, whatever you’ve got. Dehydrate them, crumble them, and enjoy a vitamin-packed sprinkle of flavor on your pasta or in your soup year-round.
Abundance Acre 
That’s a great idea! I have never thought of this. I think I’ll definitely do it with my herbs but I never thought of doing it with my greens too. Thanks!
It’s definitely worth a try. Hope you enjoy :).
I haven’t thought of that. I’m in the process of blanching and freezing a bunch of beet greens for winter smoothies…I may dehydrate some now. 🙂
Give it a try – it’ll leave you more room in the freezer for other things. 🙂