Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

------------------------BEET GREENS-----------------------------
1 lb To 1-1/2 lb greens -Makes 1 pint

--------------------CHARD, COLLARD, KALE-------------------------
Mustard and turnip 1 lb To 1-1/2 lb; Makes 1 pint

BEET GREENS 1. Choose young, tender leaves.

2. Wash well in several changes of water.

3. Remove tough stems and bruised leaves.

4. Blanch each pound of greens in 2 gallons boiling water for 2
minutes. Stir to keep greens from sticking together. Cool; drain well.

5. Pack into containers, leaving 1/4 inch head space. Seal, label,
and freeze.

6. Cook frozen beet greens 6 to 12 minutes.

CHARD, COLLARD, KALE, MUSTARD AND TURNIP GREENS 1. Choose young,
tender leaves.

2. Wash well in several changes of water.

3. Remove tough stems or bruised leaves.

4. Blanch each pound of greens in 2 gallons boiling water for 2
minutes; collard greens, 3 minutes. Stir to keep greens from sticking
together. Cool, drain well.

5. Pack into containers, leaving 1/4 inch head space. Seal, label and
freeze.

6. Cook frozen greens 8 to 15 minutes.

Source: Vegetable Gardening Encyclopedia Typos by Dorothy Flatman,
1995 Submitted By DOROTHY FLATMAN On 10-02-95

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