It is early March and the weather is warming up a little and the collard greens are about ready to bolt.
I started pulling them all up last week, a lot of them. There are too many to deal with. I cleaned and cooked a 5-gallon bucket full. I needed a break.
I took bunches of leaves, stacked them together so I could fit them into plastic grocery bags, and put them in the freezer.
Eureka, I took out a frozen bag and started breaking the leaves off of the stems. They broke off. I didn't have to tear them or cut them and in less than five minutes they were in the pot ready to cook.
I started pulling them all up last week, a lot of them. There are too many to deal with. I cleaned and cooked a 5-gallon bucket full. I needed a break.
I took bunches of leaves, stacked them together so I could fit them into plastic grocery bags, and put them in the freezer.
Eureka, I took out a frozen bag and started breaking the leaves off of the stems. They broke off. I didn't have to tear them or cut them and in less than five minutes they were in the pot ready to cook.