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Content: According to The Joy of Cooking, the proper blanching time for all greens except collards is 2 1/2 minutes. Collard greens, which are not tender, require a 3-minute boil. This freezing-technique has never failed me: Trimming. Remove any tough stems from leaves. Kale has a particularly fibrous stem; if you wish to keep it, first chop it into one-inch pieces. Then blanch it, separately from the tender leaves, for 3 minutes. Personally, I don’t bother to keep tough stems. Chopping and Cleaning.