Freezing turnip greens, mustard and kale is so easy.
First, you have to wash the greens really good
While your washing your greens, fill the biggest stockpot you have a little over half way full of water and bring it to a boil
Over fill the pot because they will “melt” down.
When the greens start to “melt” down you may need to mash the down into the pot. Let them boil for about 5 minutes.
Then remove them from the boiling water into dish pan to cool. Let them cool completely or ice crystals will form on them when you put them in the freezer. A little trick I learned from my mother.
Once they have cooled you are ready to bag. Label each bag with the name of the green and the date. Guess you figured out I am freezing kale – my favorite of all the greens.
Fill your bag and it’s ready to go to the freezer. They will be good for about 12 to 18 months.
Good luck and let me know if you have any questions. Oh, by the way, it takes a lot of greens to make a mess. I had 2 wal-mart sacks mashed full of kale and it made about 5 bags.
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