It all depends on how much you value a mundane activity like food preparation using your home-grown vegetables. At this time of year bountiful quantities of Warrigal Greens become available. But if not collected and preserved they wilt away to nothing when summer arrives. My job today was to harvest some from the kitchen garden and process it for later use: as a general ingredient for recipes requiring frozen spinach.
After collecting the leaves (and leaving the stems to grow new ones), I washed them to remove dust and debris. I also collected cherry tomatoes and snap peas that were ready to pick.
Warrigal Greens contain oxalates (a poison in large quantities) so they need to be heat-treated to remove this chemical. I boiled my leaves for three minutes (but blanching will also work).
Next, the leaves are rinsed in cold water and then squeezed to remove most of the water. A large amount of leaves reduce to a surprisingly small volume. After chopping they are stored in an airtight container before freezing.