Michigan State University Extension
Preserving Food Safely - 01600049
10/13/97

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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