Print Topic - Archive

BTD Forums  /  Cook Right 4 Your Type  /  Collards ok to freeze?
Posted by: carmen, Monday, August 6, 2007, 4:17am
Hiya,
is it ok to freeze fresh collards for a couple of weeks, then use normally in stew or oven bake? Would expect wash & chop & squeeze dry to go in plastic bags with air pushed out. I know broccoli is yuk after being frozen, and don't think cabbage is much chop either...
We've got a little bunch coming on, will be too old when we get back from a trip coming up. Collards are such a treat - can't buy in shops up here!
I suppose kale would be the same, or turnip greens? My first ever planting of kale didn't grow this winter, think it didn't get water at the right time... sigh.

thanks in advance!
:8
Posted by: Don, Monday, August 6, 2007, 4:21am; Reply: 1
I freeze quart sized containers of cooked collard greens all the time. I then thaw, heat and serve them with my breakfast. They taste just fine that way.
Posted by: Drea, Monday, August 6, 2007, 2:10pm; Reply: 2
Quoted from ironwood55
I freeze quart sized containers of cooked collard greens all the time. I then thaw, heat and serve them with my breakfast. They taste just fine that way.


MoDon, I'm curious on your method of heating frozen vegetables. I'm pretty sure you don't use the microwave.  ;)
Posted by: Don, Monday, August 6, 2007, 2:46pm; Reply: 3
If I am just reheating a single serving I use the microwave. If I am reheating more than that I put them in a pot with just a little water to re-steam them.

My biggest concern about microwaves is probably different then most. I am most concerned about being exposed to the radiation leakage. Therefore, I do try to stay as far away as possible from the Microwave while it is on.

If I had a better way to reheat single servings I would use it. I have looked for a few times for a suitable reheating dish/plate to use in the toaster oven, but have never found anything. Unfortunately, Corningware is not rated for use in a toaster oven. This time of year with temperatures around 100F I try to minimize the use of the oven.
Posted by: Drea, Monday, August 6, 2007, 3:30pm; Reply: 4
Quoted from ironwood55
If I am just reheating a single serving I use the microwave. If I am reheating more than that I put then in a pot with just a little water to re-steam them.


Thanks MoDon!  :D
Posted by: carmen, Tuesday, August 7, 2007, 1:00am; Reply: 5
Has anyone tried to freeze them raw, then take out of freezer to cook up another time?
I'd rather cook them slowly with meat, not freeze the whole cooked meal.

ta
:)
Posted by: Lloyd, Tuesday, August 7, 2007, 3:45am; Reply: 6
I would think it would be better to blanche the greens before freezing them.

Here's INSTRUCTIONS on the how to's from MSU's website.
Posted by: Lola, Tuesday, August 7, 2007, 4:15am; Reply: 7
they freeze better if you dunk them in boiling water for a minute.....just shock them till slightly wilted....
let cool and add to zip lock bags per servings.......thaw and add to your recipes.
Posted by: carmen, Tuesday, August 7, 2007, 10:51am; Reply: 8
Ok thanks! That's what I needed to know.
Can't wait to get back home (haven't gone away yet!) and pull them out again to make a slow-cooked turkey casserole. with cranberries n onion n carrot n celery n sweet potato n n n yum

:)
Posted by: Lola, Tuesday, August 7, 2007, 9:29pm; Reply: 9
that sounds real good!!
Print page generated: Monday, November 24, 2014, 3:12am