Collard greens are packed with nutrients such as vitamin C and they are also high in fibre. This leafy green vegetable is available year-round, but some people believe it tastes better and provides a higher nutritional value after it is harvested in the cooler months, especially after the first frost of the year. Collard greens are typically cooked or steamed for use in warm dishes, but they also freeze well and retain much of their nutrients and flavour if prepared properly beforehand. Blanching in boiling water prevents nutrient and flavour loss, allowing you to store them for the longest period possible. Frozen collard greens are especially versatile because it's not necessary to thaw them before tossing them in boiling water or combining them with the ingredients of your favourite recipe.
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Things you need
- Collard greens
- Ice cubes
- Freezer storage containers
Fill a large pot with 5 qt. water. Bring the water to a full boil over medium high heat.
Set a large bowl near the cooking surface. Fill the bowl halfway with ice and add cold water until the bowl is full.
Rinse the collard greens under running water. Trim the stems off the tender leaves. Discard the stems.
Submerge 0.454kg. prepared greens in the boiling water. Bring the water back to a full boil after adding the greens.
Boil the greens for 3 to 4 minutes. Remove the greens from the pot with a slotted spoon.
Immerse the collard greens in the ice water for 3 to 4 minutes. The water cools the greens and prevents them from cooking further.
Pour the collard greens into a colander and drain completely. Package them in a freezer storage bag or container. If you use a freezer bag, remove as much air as possible from the bag by pressing down on it while sealing. Freeze the collard greens immediately.
Tips and warnings
- Collard greens will keep for up to 12 months in the freezer.
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