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To Freeze Fresh Kale and Collards
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1. Wash and rinse your greens
COLLARDS:
2. Spread out the leaves and cut out the tough stalk
3. Cut each leaf in half and stack a few half-leaves
4. Cut into squares or however you prefer
5. Place on a parchment-lined baking sheet/pan
KALE:
6. Strip out the tough stalk in the middle
7. Tear into small pieces
8. Place of a parchment-lined baking sheet/pan
FOR BOTH:
9. Place pan in the freezer either OVERNIGHT -or- FOR at least 5 hours.
10. After freezing, bag your greens and place them back in the freezer for use later.
BLANCHING:
11. Boil water in a large pot. After step 4 for COLLARDS and/or step 7 for KALE, place your greens in boiling water for about 30 seconds, remove from the boiling water and place in ice water bath to stop the cooking.
12. Shake off excess water and let the greens dry for about 1 hour or more on towels to get rid of more water.
13. Bag your blanched greens for use later.
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