Many plants are used as greens. The most popular are mustard greens, turnip greens, collard greens, spinach, kale and Swiss chard. Bok choi, baby pak choi, dandelions, and beet greens are increasing in popularity.
What You’ll Need
- 2 large pots
- A colander (optional)
- Ziplock Vacuum Bags
- Clean your leaves. Look over them closely for insects. Cut or tear out tough stems and midribs; compost or feed to the chickens.I cut the leaf around the tough stem to where my index finger is pointing.
- Blanch. Greens must be blanched or heated before freezing. This is an important step because if greens are not blanched properly, they will lose their fresh flavor quickly in the freezer. A quick blanch also wilts the greens, making them easier to pack.
To blanch, place your greens in a colander or loose in a big pot of boiling water. When the water returns to a boil, start counting your blanching time. Make sure to agitate your greens so they heat thoroughly.
Collard greens – 3 minutes
Other greens – 2 minutes
Very tender Spinach leaves – 1 1/2 minutesAfter blanching, your greens should be a vibrant green
- After blanching, cool greens in ice water, drain and package in ziplock vacuum bags or pint jars and freeze.