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
as desired.

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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