I chop the leaves with a chopping knife. Put the chopped up leaves in a 1 quart container and pour some olive oil over them. Stir it all up well to get all the leaf surfaces coated with oil. Transfer the oil coated leaves into 1 cup plastic containers and press down to get most of the air out to save space. Put the 1 cup containers in the freezer. You can cut off as much as you want off a frozen chunk of leaves as needed.
If you don't coat them with oil before freezing, the leaves turn black. When you coat them with oil they stay green and don't oxidize and lose their flavor and nutritional content.
That’s close to how I’ve been doing it , except I used an ice cube tray, and popped out what I needed. I used a little too much oil, I’ll have to use less next time.
Thanks for posting - perfect solution...