Michigan State University Extension
Preserving Food Safely - 01600049
FREEZING GREENS beet greens, chard, collards, kale, mustard greens, spinach, turnip greens
Select young, tender leaves. Wash well. Remove tough
stems and imperfect leaves. Cut leaves of chard into pieces
Water blanch for the following periods:
Beet greens, kale, chard, mustard
greens, turnip greens, spinach..... 2 minutes
Collards........................... 3 minutes
Cool promptly in cold water and drain.
Pack greens into containers, leaving 1/2-inch headspace.
Seal, label and freeze.
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