Blanching Greens

With summer closing in I will be blanching and freezing collards and arugula to enjoy during the muggy summer season. VERY easy.....just bring water to a boil in a large steel pot and drop in chopped greens of your choice and let simmer 1-3 minutes. Drain and pack into freezer bags or recycled yogurt tubs. To prevent freezer burn, add just enough water to cover the blanched leaves, then freeze.