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Freezing Greens

Category Vegetables
By following a few simple steps you can successfully freeze young, tender greens. This is a guide about freezing greens.
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By 0 found this helpful
July 7, 2006

Selecting High-Quality Greens:

Select young, tender green leaves. Leaves on greens like spinach should be at least 6 inches long to harvest; they can be as long as 10 inches on other greens (chard). Harvest early in the day before heat from the sun causes greens to become limp. The amount needed to fill 1-pint is approximately 1 to 1 1/2 pounds. freezing guide
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Preparing for Freezing:

Wash thoroughly in an ice water bath to remove sand and insects. Rinse. Cut off woody stems and remove damaged leaves. Leaves can be left whole or chopped coarsely.

Blanching Time:

Water-blanch collard greens 3 minutes and all other greens 2 minutes. Cool promptly and drain.

Best Freezing Method(s):

  • Dry Pack: Transfer cooled, blanched greens into suitable containers. Seal, label and freeze. Leave 1/2 inch headspace.

  • Stir Fry: As an alternative to blanching, greens can be stir-fried until leaves are wilted (2 to 3 minutes) and packed into boilable bags. Seal bags, cool, pat dry and freeze.

Suitable Packaging:

Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing asparagus includes freezer-grade plastic bags, rigid plastic containers or glass containers and heavy-duty aluminum foil.
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Maximum Storage Time:

10 to 12 months at 0ºF. For best flavor, consume within 6 months.

Thawing:

Add greens directly to dishes without thawing.

Tips & Shortcuts:

Carefully lift greens out of their water bath using a colander or strainer to leave any sand and grit behind.

Refrigerating Greens:

Wrap unwashed greens in paper towels and stored in a plastic bags. If greens are cut in the morning, they will last 2 to 3 days in the refrigerator this way. Cooked greens should be covered and stored up to 5 days.
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By 0 found this helpful
June 10, 2010

I have just started a vegetarian-vegan lifestyle, which uses a variety of fresh produce. I found a wonderful sale of fresh collard greens, beets with their greens, and similar produce and bought a lot of them. I wondered if these could be frozen so that they do not spoil before I am able to consume my bounty?

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By Sharon

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June 10, 20100 found this helpful
Best Answer

Wash greens several times in clean water each time, remove any hard stems, in a large pot of boiling water blanch up to three or four batches, one batch at a time, just for a couple of min. Water must be boiling when submerging greens, you will notice they turn a very dark green. Drain well, cool and freeze in what ever you choose to use. I like baggies.

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By 0 found this helpful
August 6, 2016

I saw your, fresh tasting canned greens recipe, and it said it could be frozen. My Kroger store has the large cans of Margaret Holmes collard greens on sale. I need to feed a crowd at church in September. If was wondering if I could make the recipe ahead and freeze for one month. Does the cabbage hold up well in the freezer? Thank you.

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Evelyn

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February 28, 20170 found this helpful

For one month, it should be OK. I have frozen different chilis and vegetable stews over the years and they come out OK when reconstituted.

It is raw veg that do not do well when frozen.

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February 28, 20170 found this helpful

My mother used to make stuffed cabbage and freeze it, so the answer is yes

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