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Freezing Vegetables - Greens, Spinach, Kale, Collard

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Preparation:


Wash well; remove large, tough stems. Cut large leaves (collard greens, chard) in pieces.

Blanching Time:


Blanch in boiling water. For kale, spinach, chard, mustard, beet or turnip greens, boil for 2 minutes. Boil collard greens for 3 minutes. Cool immediately and drain well.

Pack:


Leave about 1/2 inch of headspace.

Yield:


2 to 3 pounds of kale or similar greens = approximately 1 pint frozen.

Freezing Guide:

Recipes Using Spinach and Other Greens:

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