Preserving Mustard Greens

Today we preserved a bunch of mustard greens. I don't have a kitchen (or any) scale so I'm not sure how much it was, but it was a lot.

The mustards were one of the first things I planted and they really took off last week with the heat followed by nice rain. Some of the leaves were over 18" long.

I whacked off most of the leaves, and thinned some more, and got set up to freeze them. Here's how it goes:

1. Double-wash the leaves. Remove any very large stems.
2. Boil a large pot of water.
3. Toss in a bunch of leaves and let cook for about a minute, or until the water comes back to a boil.
4. Pull out the leaves and carefully, tediously, open each one up to lay flat on a towel.
5. Blot off the leaves using another towel.
6. Stack or pile up, slip into freezer bags and freeze.

The boiling and unfolding and laying out was very painful so about halfway into the process we switched to just straight bagging after the double-wash.

Now we have about 8 bags of frozen greens. In a couple weeks (months?) I'll pull em out and see if we botched it with the second batch.