FREEZING GREENS
Michigan State University Extension 
Preserving Food Safely - 01600049 
08/03/99 
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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