Freezing greens

Yield: 1 servings

Measure Ingredient
1 pounds To 1-1/2 lb greens
Mustard and turnip Makes 1 pint
1 pounds To 1-1/2 lb; Makes 1 pint

BEET GREENS

CHARD, COLLARD, KALE

BEET GREENS 1. Choose young, tender leaves.

2. Wash well in several changes of water.

3. Remove tough stems and bruised leaves.

4. Blanch each pound of greens in 2 gallons boiling water for 2 minutes. Stir to keep greens from sticking together. Cool; drain well.

5. Pack into containers, leaving ¼ inch head space. Seal, label, and freeze.

6. Cook frozen beet greens 6 to 12 minutes.

CHARD, COLLARD, KALE, MUSTARD AND TURNIP GREENS 1. Choose young, tender leaves.

2. Wash well in several changes of water.

3. Remove tough stems or bruised leaves.

4. Blanch each pound of greens in 2 gallons boiling water for 2 minutes; collard greens, 3 minutes. Stir to keep greens from sticking together. Cool, drain well.

5. Pack into containers, leaving ¼ inch head space. Seal, label and freeze.

6. Cook frozen greens 8 to 15 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman, 1995 Submitted By DOROTHY FLATMAN On 10-02-95

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