Adapted from the May/June 2017 Home Food Preservation newsletter; Written by State Food Safety and Nutrition Specialists, University of Missouri Extension
Greens are excellent sources of vitamin A, calcium, folic acid and fiber. Preserve spinach, collards, kale and other spring greens by freezing, pressure canning or dehydrating them.
Though greens may be canned for long-term storage, freezing provides a better product. Select young, tender green leaves. Wash leaves thoroughly and cut off woody stems…
For instructions on different methods for preserving greens, see the full version of this article at http://missourifamilies.org/features/foodsafetyarticles/fdsfty104.htm