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.Pack:
Leave about 1/2 inch of headspace. Mmmmmm spinach in spinach dip!!! Yummy!
