How to Freeze Collard Greens

Learn how to preserve collards for later use by blanching and freezing them.

Course Side Dish

Cuisine American

Prep Time 10

Cook Time 5

Freezing time 1

Total Time 1 15

Servings cups

Calories 10kcal

Bring a large pot of water to a boil while you prepare the collards.
Start by washing the greens under running water. Pat dry. Remove the leaves from the stems and discard the stems.
Cut the leaves into strips or roughly chopped pieces.
When the water is boiling, drop the collards into the pot and cook for 3 minutes. In the meantime, fill a mixing bowl with ice water.
After 3 minutes, immediately transfer the collards to the ice water. You can use a slotted spoon or drain them first in a colander then transfer. Let them sit in the water for a few minutes to completely stop the cooking process.
Drain the collards. Then, take a fistful and squeeze any excess water out of the greens over the sink. Repeat until all of the greens have been squeezed.
Place the greens on paper towels or clean dish towels and pat them dry.
Arrange the greens into piles/balls of your desired size. Place the piles on a baking sheet. Transfer the baking sheet to the freezer, somewhere it won't get bumped, and flash freeze for 1 to 2 hours until frozen solid. You can skip this step if you're short on time.
Transfer the frozen balls to a freezer-safe bag or container (or a vacuum sealed bag if you have the equipment). Seal tightly, removing as much air as possible, and label.
Store in the freezer for up to 6 months. Using them within 3 months typically yields the best results.
Add frozen collards straight from frozen to soups, rice dishes, braised collard green recipes, or smoothies. Enjoy!

Yield: A bunch of collard greens typically yields 4 to 6 cups roughly chopped. It depends on how big the leaves are.
Uses: Frozen collards work best in cooked dishes. You can use them in smoothies, but I don't recommend them in other raw dishes like salads.
Freezing cooked collards: Let them cool completely then transfer to freezer-safe bags or containers. You can include ham hocks, broths, or other ingredients you used to cook them. Seal tightly, label, and store for 3 to 6 months in the freezer. Reheat straight from frozen in a pot on the stovetop. Add some broth if needed and stir frequently to prevent scorching until warmed through.