|
MassGrown main page
Produce Tips
|
Produce Tips
Greens
Collards: are recognized by their woody stalks and dark green leaves with a bloom on the leaf.
Kale: is yellowish-green in color, has lacy, very curled leaves growing on thick stalks in a head almost like cabbage. Mustard greens: have broad leaves larger than collards, are yellowish-green in color with long stalks and a pungent taste.
Selection
- Choose which greens leaves that fresh, young
and unblemished. 1 pound of greens yields 4-6 cups cooked greens. 1
bushel (12lb.) of collards and mustard greens gives 8-12 pints of frozen
greens. 1 bushel (18lb.) of kale gives 12-18 pints of frozen greens.
2-6 pounds of greens are needed to make 1 quart of canned greens.
Storage
- Wash greens well in several changes of water
to remove sand and dirt: drain thoroughly. Store greens in the refrigerator
in the vegetable crisper or in plastic bags to prevent loss of moisture.
Greens are best if used within several days.
|
On this page:
Related links
|
