How to Blanch Collard Greens

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Collard greens are highly nutritious — they contain calcium, iron, potassium, folic acid, fiber, protein, and vitamins C and A. Collard greens are a flavorful, low-calorie dish to add to your family’s diet. They require a quick blanching before freezing. Blanching scalds the vegetables and stops the growth of enzymes, which can cause discoloration, toughness and a bitter flavor after freezing. After blanching you will be able to freeze your collard greens in plastic bags and retain their flavor and nutritional value.

Bring one gallon of water for each pound of collard greens to a boil in a large pot. Use a blancher, if available, or any lidded pot that will hold a metal mesh basket or colander.

Place the prepared collard greens into the basket and place the basket in the pot of boiling water. Cover the pot with the lid.

Set a kitchen timer for one minute. Maintain a high heat setting to bring the water back to a boil. If it does not resume boiling, remove some of the collard greens for a second batch.

Reset the timer for two minutes and continue to boil the collard greens in the covered pot.

Fill a sink or large bowl that will fit the basket with cold water.

Remove the basket from the boiling water and place immediately into the cold water.

Set the timer for three minutes. Keep the water cold by adding more cold water, changing the water or adding ice cubes.

Remove the basket of collard greens from the cold water and drain well. Spread the greens out flat on a cookie sheet to freeze, and then add to zippered plastic bags for long-term freezer storage.