Title: How To Freeze Greens (Spinach, Kale, Collard)
Headings: Freezing Vegetables - Greens, Spinach, Kale, Collard
Freezing Vegetables - Greens, Spinach, Kale, Collard
Preparation:
Blanching Time:
Pack:
Yield:
Freezing Guide:
Recipes Using Spinach and Other Greens:

Content: How To Freeze Greens (Spinach, Kale, Collard)
Freezing Food
Cooking Basics
Freezing Vegetables - Greens, Spinach, Kale, Collard
Written by
Diana Rattray
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Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. Learn about The Spruce Eats' Editorial Process
Diana Rattray
Updated 06/04/18
Dustin Eli Brunson / Getty Images
Preparation: Wash well; remove large, tough stems. Cut large leaves (collard greens, chard) in pieces. Blanching Time: Blanch in boiling water. For kale, spinach, chard, mustard, beet or turnip greens, boil for 2 minutes. Boil collard greens for 3 minutes. Cool immediately and drain well.