You can can them. Or,blanch and freeze. I've also pickled mustard greens like saurkraut. They're quite good that way. Just add salt to a packed bucket of greens, weigh down with some ziploc bags filled with brine or heavy stones on plates. Give it a week or through and pickled greens!
Last edited by Tracydr; May 22, 2015 at 03:40 PM.
|