Hubby is itching to get the entire garden turned over in preparation for the spring, so we cut all of the remaining collards, then cleaned and stripped them, and boiled them in the crawfish pot. Rather than blanch them, we cooked them all of the way down with some pork before freezing (like my grandmother does.) We then divided everything into small-portion containers for the freezer. Our 100-foot row of collards cooked down into about 3-4 gallons of greens.
1 comment:
Yummy!! We just don't have room in our garden for those - not to mention my husbands not a big fan of greens. Stuff like that is the only time i wished we lived on more land!
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