{"id":408,"date":"2017-04-29T21:38:46","date_gmt":"2017-04-29T21:38:46","guid":{"rendered":"https:\/\/www.okragardensupply.com\/blog\/?p=408"},"modified":"2017-04-29T21:38:46","modified_gmt":"2017-04-29T21:38:46","slug":"collard-greens-garden-to-freezer","status":"publish","type":"post","link":"https:\/\/www.okragardensupply.com\/learn\/collard-greens-garden-to-freezer\/","title":{"rendered":"Collard Greens: Garden to Freezer"},"content":{"rendered":"
\"Dark<\/a>
Photo Caption: Final product, 2 ounce collard balls, Wilson for scale.<\/figcaption><\/figure>\n

What to do with collard greens from the garden or grocery<\/h1>\n

Location: SPRING, TX<\/h4>\n

I am grateful for collards. Thank you, collards. If you are lucky enough to have collards to eat, enjoy them.\u00a0 This post is my method for taking the leaves from garden to the freezer to your mouth every morning for an Okra Garden Supply breakfast.\u00a0 Alternatively, the greens can be easily added into many different dishes.\u00a0\u00a0The basic steps are:<\/p>\n

    \n
  1. Rinse<\/li>\n
  2. Remove stems<\/li>\n
  3. Chop<\/li>\n
  4. Cook<\/li>\n
  5. Freeze<\/li>\n
  6. Warm<\/li>\n
  7. Eat<\/li>\n<\/ol>\n

    Simple enough, but, when you are up to your eye balls in collards it is good to have a plan with details.\u00a0 Mine is below.\u00a0 Enjoy.<\/p>\n

    \"Green<\/a>
    Photo Caption: Fresh from the garden.<\/figcaption><\/figure>\n

    Bring the greens in from the garden<\/h1>\n

    My stack of green.\u00a0 Harvest was 8 pounds.<\/p>\n

    \"Pile<\/a>
    Photo Caption: Collard greens ready to rip and wash.<\/figcaption><\/figure>\n

    Clean the Greens<\/h1>\n
    \"A<\/a>
    Photo Caption: Two sinks and pile of stems. Sink two is in the foreground of the photo. This sink has leaves with stems removed. Sink one has whole leaves. Pile of stems on the counter ready to go to the compost.<\/figcaption><\/figure>\n

    This method uses double sinks. If you don’t have double sinks just substitute a large bowl for sink 2. Also, you really should start with clean sinks and counters. Sorry.<\/p>\n

    Goal: Remove large stem in the center of each leaf and rinse off dirt and insects.<\/h2>\n

    Terminology: The most accurate description of this part of the collard anatomy is primary vein and that is the term I will use below.<\/h5>\n
    \"Woman<\/a>
    Photo Caption: Lisa With Collard Leaf Annotated with Primary Vein. Note the snazzy gloves!<\/figcaption><\/figure>\n

    Wash and Remove Primary Vein from Leaves<\/h1>\n
      \n
    1. Plug sink 1.<\/li>\n
    2. Turn water on low.<\/li>\n
    3. Put all collards in sink 1.<\/li>\n
    4. Take a leaf and fold it in 1\/2 along the primary vein.<\/li>\n
    5. Rip the leaf from the primary vein. The portion of the primary vein that is highlighted in the photo is what I would aim to remove.\u00a0 Once the primary vein is less than 3 mm wide it will cook evenly with the rest of the leaf.\u00a0 The reason to remove the primary vein is because it is tough and unpalatable.<\/li>\n
    6. Place the leafy material in sink 2 and put the vein in a pile on the counter.<\/li>\n
    7. When sink one has enough water that the leaves move freely, switch the water to sink two and continue removing primary veins.<\/li>\n
    8. When sink 2 has enough water that the leaves can move freely turn off water.<\/li>\n
    9. Are there any leaves with primary veins remaining in sink 1?\u00a0\u00a0If so continue to remove primary veins until finished. Also check for bugs and remove any yellow, or unattractive slimy parts.<\/li>\n
    10. Once all primary veins are removed unplug sink 1 and take the stems out to the compost.<\/li>\n
    11. Clean sink one and fill with enough water for the greens to float freely.<\/li>\n
    12. Transfer the greens from sink 2 to sink 1 and stir around.<\/li>\n
    13. Drain sink 2.<\/li>\n
    14. Is there dirt?\u00a0\u00a0If so, clean sink 2 and fill with enough water for the greens to float freely and move the greens from sink 1 to sink 2.<\/li>\n
    15. Drain sink 1.<\/li>\n
    16. Is there dirt?\u00a0\u00a0If so, clean sink 1 and fill with enough water for the greens to float freely and move the greens from sink 2 to sink 1.<\/li>\n
    17. Repeat moving the greens back and forth until there isn’t any more dirt in sink. It is sort of a pain but gritty greens are not appetizing and grit will erode your teeth.<\/li>\n<\/ol>\n

      At this point I usually will go for a sip of tea and little stretch.\u00a0 Then you need to clean your counters and make a nice clean spot to cut the greens.<\/p>\n

      Cut the Greens<\/h1>\n
        \n
      1. Reach into your sink full of water and greens and grab a handful greens. Roll the greens into a log.\u00a0 Some recommend building a tidy stack and then rolling, but I don\u2019t.\u00a0 Just grab and roll. The leaves can crinkle and go in different directions.\u00a0 The goal is to have a cylinder of greens about the size of a 1 lb\u00a0salami.<\/li>\n
      2. Slice the roll into one centimeter thick slices. This will make ribbons that cook evenly and are easy to eat.\u00a0If stray bits of leaf escape the roll, just cut them into centimeter thick slices. See video below and then subscribe to my YouTube Channel.<\/li>\n
      3. Place collard ribbons in a large bowl.<\/li>\n<\/ol>\n

        I feel like it is only fair to say that I did not invent the idea of rolling and slicing greens.\u00a0 It seems that the French did and it is called, Chiffonade.\u00a0 In my mind it isn\u2019t really fair to call my method Chiffonade as I take a fairly informal and rustic approach.\u00a0 Here is a pretty sweet video that my husband took.<\/p>\n

        Chiffonade VIDEO<\/h1>\n