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Wrap greens: Place the greens on a damp paper towel. Remove air: If using a plastic bag, expel as much air as possible before sealing. Place in refrigerator: Store the sealed plastic bag or airtight container in the crisper drawer. Make sure to date the bag or container, so you know how long the greens have been stored.
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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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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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Here are some steps you can take to prepare collard greens for storage: Washing: Start by washing the collard greens thoroughly to remove any dirt, debris, or bacteria. Fill a sink or large bowl with cold water and submerge the collard greens. Gently agitate the leaves to dislodge any dirt.
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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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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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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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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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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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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.
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Lay the clean, dry leaves on paper towels, loosely roll into a cylinder and place in a zip-top baggie. Alternatively, you can line a large airtight container with paper towels and loosely fill it.
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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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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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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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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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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.