Freezing Collards Greens
Вставка
- Опубліковано 17 жов 2012
- southernfrugal.com The collards I freeze are completely cooked then frozen without any seasoning. Including the liquid in which the collards were cooked helps them retain all their flavor. They are very convenient. Easily thawed on defrost cycle in the microwave in just 6 minutes, they are then cooked for about 5 minutes in a pot on the stove and seasoned to taste.
- Навчання та стиль
It was popular one year to wash your collards in the washing machine. I don't know who thought this up but I was going to try it. My mother in law said it was crazy. I looked the collards and put them in the washer on the spin cycle. I c!eaned the washer by running a cycle with just soap. I put all my collards into the washer and ran the washer. Those were the cleanest collards I have ever seen AND they were chopper up. Never did it again because I am 5ft tall and I like to have never got all of them out of my machine. The bottom is way down to a short person.
Thank you Phyllis' son for keeping these out there!!!
You bet!
Phyllis, I wish we had this UA-cam in the 70's. I used to clean my Collards in the bathtub I had so many. LOL
I was so excited when I saw who you bought your collards from.
Walter P. Rawl was my uncle so these were bought from my cousin. I am 80 years old
and haven't been back home for years. I live in NC now and have started buying cabbage collards as they are not as strong.
I learned something new. I buy my collards. Wash and pick them and put in zip lock bags and freeze them.
Thanks Phyllis. I grew up in the South (Florida) watching my mother and grandmother blanching collards for freezing. Last month, I tried your way of pre-cooking. Took them out of the freezer yesterday and reheated with seasonings and bacon fat for the oil. They were very, very good. No noticeable texture change. And your tip about scissoring the cooked greens is so much easier than cutting up the raw ones. Thank you for another excellent lesson.
Glad freezing the collards worked out for you.
Hi Tina, very glad the video helped you. Thanks so much for watching and making a comment. Phyllis
@Phyllis Stokes! I love everything you do! Your instructions are soooooo easy to follow and I don't feel completely inept when I follow your receipes. I purchased a bunch of greens with the notion of freezing them; however, when I returned home, I realized I didn't know the proper way to freeze them. I do now!!! Thank you
I grew collard greens in my garden this year, didn't know what to do with them all, NOW I KNOW, i'm so happy, going to do this tomarrow.
Hi Hi Phyllis, I live here in Nevada, and I decided to try and grow Collard greens, and they grow really well here, in fact, they grow extremely well, so i have so much, I thought look for a youtube video, yours was the first that came up, very informative thank you I will try this.
Fabulous tutorial, Phyllis! Thanks a bunch.
job well done! i do freeze and i can my greens as well. thanks for sharing
Those look really nice. You'd cry if you saw the tough beat-up leaves here in the North (WA State) with so much browning of the cut stems.
Great video. Just bought a huge bundle of four collards on sale and have never had them before, want to freeze (and maybe dehydrate) them. Thank you!
That is such a cleaver way of doing that. I'm from the South too and the part I'm from we call that ribbing them. All greens are labor intensive. From the garden to the table there is all that dirt and sand you must wash them many times to get the sand and bugs off. Then if you intend to freeze them, there is the prep for freezing them. After you go through that , you defrost them and season them the way you like and everyone has their own special receipt. If your garden is small and you don't have enough for the freezer, you will just pick what you need and cook them fresh each time. Either way .... From the garden to the table or the farmer's market to the table, greens are good and they are good for you.
Good Day, Phyllis
I just found your shows, and I really enjoy them. I find them inspiring, helpful, and just great. The collard greens is a new idea for me, that I do intend to use. So thank you so much form a new friend in Seattle Wa.
Thanks, Rosemary, I'm so glad you've found my videos helpful.
Cutting them with the sissor is a great idea
Did you know you can reroot to regrow by just placing cutting the full bottom with an few inner leaves, place the end in water it does reroot and the inner leaves will regrow while they take root. Put them in a window sill...If that makes any sense at all? I have done that in the summer and planted them in the garden. Boy do they get big!!! Many blessings to you, those you love and to all you call friend Ms Phyllis
I did not know collards would re-root themselves. Something to try. Thanks
❤ sure do miss you. 😢. But I know heaven is your new home.
GREAT video! Thanks, I'm new to cooking collards and your video was not only user friendly but packed full of great information and tips!
Thank you ... loved this video
Way faster to tear the leaves off of the stem. Also, helpful to know to freeze the greens with the water. Thanks!
Thank you ! 💗💗 Got some and gonna freeze them .
Thanks so much for the video!!
Thank you for your video here, Phyllis. Will do the Collards tomorrow as today we're canning our Fresh Organic Pears we grow. Will make some Collards as Smoothies as well as cooking some with Jalapeno Peppers & Apple Cider Vinegar with Onions. Should be good on a cool Autumn evening with grilled Salmon Steaks. Thanks again! Blessings!
Your collards sound fantastic with apple cider vinegar, peppers and onions. I must try them this way.
Excellent , thank u for sharing!
Excellent video.
Thank you, very much. :)
Thank you. I can now do collards and put them up. Yum :)
My take a longs always crack in my freezer. I do better with glad with the blue lids. They are not as sturdy but they are flexible for freezing.
Thank you for your video
Phyllis! Thank you!!! I appreciate your style (frugal, southern) and information so very much. You've inspired me to start blending smoothies. In this video you cook your collards. What's your thoughts on blending raw collards into liquid and freezing it in cubes? I did that, like I have for kale and spinach. Again I appreciate you so very much!!
I also have used collards in smoothies. I grind them including all stalks and put them in smoothies after freezing them raw. We also have them cooked with meals. This video was made before we got our Vitamix and before we were making green smoothies. The green smoothies started in 2013.
Nice job
How long can greens last in the freezer? We pulled some out that were almost 2 years old, seasoned including meat, and they still tasted good. They were a little salty though. Wasn't sure if we wanted to eat them but they tasted allright.
Dear Phyllis, Love your relaxed soothing southern voice . I think you really should take some of your precious time and investigate "Micro- Waves" and what they do to food and ALSO what they are doing to your body as in CELL PHONES ETC> If you must cook them , why not STEAM them - goes faster and ALSO just let them defrost at room temp.
Thoughts from Maine.
Remember 'WE' are born with just so many Heart Beats....use them wisely.
grannakatharine Great tip. Steaming is hotter than boiling and keeps all nutrients in the food instead of leaching it into the water, which most do not consume.
Let's talk about the meat
can you remember what you paid for these boxes/bunches of kale? Amazing quality!
She showed it on the paper in the video. At the time, 9 yrs ago, I think it was $8.
Nevermind -- I saw your hand-written info. Duh!
Where's the meat? No neckbones or ham hock for flavor?
Yep
My thoughts exactly
Why not just de-rib them, cut into smaller pieces. Then, put in freezer bags and squish under a cutting board to get the air out; then seal and freeze. Do the washing after they are unfrozen for use. It takes a lot of the up front work out of it. I've tried it with a small amount and see no problems doing it that way. I am not a home maker and do not play one on TV.