State University Extension
Food Safely - 01600049
GREENS beet greens, chard, collards, kale, mustard greens, spinach, turnip
Select young, tender leaves. Wash well. Remove tough
and imperfect leaves. Cut leaves of chard into pieces
blanch for the following periods:
greens, kale, chard, mustard
turnip greens, spinach..... 2 minutes
Cool promptly in cold water and drain.
Pack greens into containers, leaving 1/2-inch headspace.
label and freeze.
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was generated from data base 01 on 03/09/98. Data base 01 was last revised
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