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Submerge the greens in a large bowl of cool water for 5 minutes. 4. Drain in a colander and rinse again under running water. 5. Heat the oil in a large pot over medium-high heat. Add the bacon, and cook, stirring occasionally, until crispy, about 7 minutes. Add the onion to the pot, and cook until tender, about 5 minutes.
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4. Put the collard greens in an air-tight container in the freezer. Dry off any excess moisture and then put the blanched leaves into an air-tight container. This could be a plastic container or a freezer bag, whatever you have on hand. [10] Write the date on the package so you can track how long you have it.
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COLLARD GREENS ( COLLARDS) — FRESH, COOKED. Refrigerate within two hours of cooking. Refrigerate in covered container or wrap tightly with heavy-duty aluminum foil or plastic wrap. Freeze in covered airtight containers or heavy-duty freezer bags.
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Start by adding your smoked meat, onion, garlic, and chicken or vegetable broth to a large pot. Bring the mixture to a boil, then reduce the heat to a simmer. Add the collard greens and season with salt and pepper. Cover the pot and let the greens cook for approximately 1 to 1.5 hours, or until they reach your desired tenderness.
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2. Wash the leaves by swishing them vigorously in a bowl of cold water. Pull the leaves out of the water, re-fill the bowl with clean water and repeat until you no longer see any grit coming off. It usually takes about 3 cycles for farm-fresh greens. 3. Pat or spin the greens dry. 4. Cut away the tough stems and, if you prefer, the center veins.
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Working in batches if necessary, toss handfuls of your greens into the boiling water, stir to cover and blanch until bright green and softened, 1 to 2 minutes. Using a slotted spoon, transfer to.
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Gently place the collard greens in the water and swish them around to loosen any dirt or grit. Next, remove the collard greens from the water and discard any discolored or damaged leaves. Rinse them under running water, using your hands to rub the leaves gently. This will ensure thorough cleaning.
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Follow these steps to can your collard greens: Prepare the collard greens: Clean and trim the collard greens, removing any tough stems or damaged leaves. Blanch the collard greens: Bring a large pot of water to a boil and blanch the collard greens for 2-3 minutes. This helps preserve their color and texture.
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How to Freeze Collard Greens. Bring a large pot of water to a boil. Add washed, whole, cut, or torn greens to water. Blanch greens for 2 minutes. Then, remove and plunge in ice water for 2 mins. Dry greens and pack into Freezer Zipper bag. Remove as much air as possible if using bags, then seal. Place in the deepest part of the freezer.
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Dice 1 large yellow onion (about 2 cups). Cook the collards. After 2 hours, transfer the ham hock to a plate to cool. Add the collards to the ham broth and bring back to a simmer. Partially cover and cook at least 45 minutes for chewy collards, or up to 2 hours for silky-soft collards. Meanwhile, cook the onion.
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To wash your collards: 1) Fill up a large bowl with cold water. 2) Immerse your greens into the bowl. 3) Let them sit for 5-10 minutes while gently agitating them. 4) Remove each leaf carefully from the water (to avoid picking up dirt again) 5) Dry with a clean towel. After cleaning and drying your collars thoroughly:
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Yes, collard greens can be frozen for long-term storage. To freeze collard greens, first blanch the leaves in boiling water for a few minutes, then transfer them to an ice bath to stop the cooking process. Once cooled, drain the leaves and pat them dry before placing them in airtight freezer bags or containers.
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Add whole collard greens (stems removed) and onion to the bacon grease and cook for several minutes. Add water or broth, along with any seasonings you prefer for flavor. Cover and allow the mixture to simmer for at least 15 minutes. Drain the liquid, and toss the greens with bacon and apple cider vinegar. 3.
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Handling greens. Wash your hands before handling your collard greens. Prior to cooking, wash your collards in a bowl of cold water with a pinch of salt. According to Purdue University Extension, the salt will support in the removal of any dirt or grit. Scrub the leaves lightly with your hands before rinsing them under cold running water to.
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Ensure they are clean and dry. Place the portioned cooked collard greens into the containers or bags. Leave a small amount of air space at the top to allow for expansion during freezing. Seal the containers or bags tightly, ensuring there are no air leaks. Label the containers or bags with the date and contents.
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Next, place the chopped collard greens in a zip-top bag or an airtight container. If you're using a zip-top bag, make sure to press the air out of the bag before sealing it. This will help keep the greens from spoiling. Finally, store the bag or container in the fridge. The collard greens should stay fresh for 3-5 days.
