Wow, these organic collard greens are huge. How will I fit them into my stockpot?
I begin by chopping off the stem and cutting them into bite size pieces.
I wash and blanch them in boiling water for about three minutes.
Next I drain and submerge them in an ice bath.
Then I allow them to sit in a colander for a long while to completely drain the excess water.
Now aint’ these purty? I had to say that since I’m from the South, but if you know me personally (I’m Asian), it doesn’t sound right coming from my mouth.The chopped collards are packed into a labeled quart size freezer bag.
Summer bounty becomes a meal later. I’m looking forward to making a white bean and kale soup in the fall.
Are you freezing any of your fresh fruits and vegetables for the future?