Preparation Select young, tender green leaves. Wash thoroughly and cut off woody stems. Water blanch collards 3 minutes and all other greens 2 minutes.
Cool, drain and package, leaving 1/2-inch headspace. Seal and freeze.
This document was extracted from "So Easy to Preserve", 5th ed. 2006. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L. Andress. Ph.D. and Judy A. Harrison, Ph.D., Extension Foods Specialists.