Freezing Vegetables - Greens, Spinach, Kale, Collard

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:

Page 1 - Vegetable Freezing Guide: Blanching and Packing
Page 2 - Preparation and Blanching Times for Specific Vegetables
Page 3 - Cooking Frozen Vegetables

Recipes Using Spinach and Other Greens:

Creamed Spinach
Spinach Casserole
Spinach Squares with Cheese and Eggs
Spinach Casserole Recipe with Bacon
Spinach Lasagna
Dandelion Greens
Greens Casserole with Mozzarella
Low Fat Seasoned Greens
Garlic Greens
Bea's Greens

Side Dish Casseroles
Vegetable Dishes