How to Freeze Collard Greens
As an Amazon Associate we earn from qualifying purchases.
Knowing how to freeze collards is useful for anyone who grows more greens than they can eat in a week. Collard greens are a cool-season crop, and the leaves are thick enough to hold up well to freezing when they are blanched correctly. Unlike some leafy greens, collards are also known to store better than most in the refrigerator before they are processed. This guide explains the blanching time, cooling, packing, and freezer steps, using three extension and university sources for each claim.
Quick answer
- Wash the leaves well, remove the tough center stems, and cut the leaves into manageable pieces.
- Blanch the leaves in boiling water for 3 minutes, the time given in both the University of Kentucky table and the Southern SARE guide.
- Cool the leaves in ice water for the same 3 minutes, drain them well, pack them with as little air as possible, and freeze at 0°F or lower.
How we chose these sources
This guide uses three sources, each opened on 2026-10-27. The University of Kentucky publication FCS3335 includes a blanching table that gives 3 minutes for collards and spinach. The University of Tennessee Extension collard greens fact sheet, from the Rutherford County office, covers selection, storage, and preparation, including the water blanch time. The Southern SARE freezing guide lists blanching times for greens, with a separate entry for collards and their stems. No retail or product page was used for any step in this article.
Choosing and storing collards before freezing
Selection matters because tough, old leaves freeze poorly. The Tennessee fact sheet recommends choosing collards that are about 8 to 12 inches long. Leaves in that size range tend to be tender enough to blanch evenly without turning mushy in the water, and they are easier to pack flat in the freezer.
If you cannot freeze the collards on the day you pick them, the Tennessee fact sheet has a storage note. It states that collards store better than other greens, and that they can be wrapped loosely in moist paper towels or placed in a plastic bag and stored in the refrigerator for about 5 days. Keep the greens cool and do not wash them until you are ready to blanch, because excess water shortens storage life.
Blanching times for collard greens
The three sources agree on the basic time. The University of Kentucky table lists 3 minutes for greens described as collards and spinach. The Tennessee fact sheet says to water blanch collards for three minutes, while other greens get a shorter blanch. The SARE guide lists 3 minutes for collards and stems, and 2 minutes for many other greens. The consistent figure for collard leaves, then, is 3 minutes in boiling water.
Use a large pot with enough water to keep boiling when the leaves go in. The UNH freezing guide recommends about 2 gallons of water per pound of leafy greens, so one pound of collards needs a large amount of water. Blanch only one pound at a time, which keeps the water boiling and the timing consistent across the batch.
Preparing the leaves
Wash the collards thoroughly. The Tennessee fact sheet advises washing collards and all greens well before cooking, since grit tends to cling to the leaves. Cut away the woody stems at the base of each leaf and at the thick center rib. The fact sheet says to remove the woody stems, and that step is important because stems take longer to blanch and can leave a tough texture after freezing. Leaves can be left whole or cut into strips, depending on the dishes you plan to cook later.
Once the leaves are prepared, bring the water to a rolling boil and add the collards all at once if the pot is large enough. Cover the pot and start counting the three minutes immediately. Stir the leaves once or twice so the ones on top are submerged and the blanch is even.
Cooling and draining
When the three minutes end, lift the leaves out and plunge them into ice water. The SARE guide and the UNH guide both treat cooling as part of blanching, and say the cooling step should last about as long as the blanching step. Stir the leaves in the ice water and keep the ice in the water so the temperature stays low. Quick cooling stops the cooking and helps the leaves keep their color.
Drain the collards well before packing. Squeeze out extra water gently with your hands or press the leaves between towels. Water left in the package forms ice crystals, which damage the cell structure of the leaves and dull the texture.
Packing and freezing
Pack the cooled collards in portions that match how you cook. Flat packaging in freezer bags makes the leaves easier to break off and thaw. Remove as much air as possible, seal each bag, and label it with the name of the food and the date. Rigid containers also work, but leave some headspace so the leaves can expand a little as they freeze.
The UNH guide states that food should be frozen at zero degrees Fahrenheit or lower. Do not overload the freezer with a large batch at once. Spread the packages in a single layer until they are frozen, then stack them. Quick freezing at the right temperature keeps the greens in better condition over time.
Using frozen collards
Frozen collards work best in cooked dishes such as soups, stews, braises, and sautés. You can add the frozen leaves straight to a hot pot or pan. The SARE guide notes that greens can be added to a stir-fry during cooking, which is a useful way to use a few frozen leaves at a time. Drain any liquid that forms as the leaves cook, so the dish does not become watery.
For general guidance on preserving produce from the garden, how to freeze vegetables from the garden explains the blanch, cool, and pack steps for several crops. If you are still deciding when to harvest, how to grow collards from seed covers the crop from planting onward.
What we could not verify
The sources agree on 3 minutes for collards, but they do not give the same instructions for every detail. The Tennessee fact sheet and the SARE guide describe how to handle stems differently, and this article follows the stem advice that both sources share. We could not confirm from the three sources a specific number of months that frozen collards keep their quality, so this guide does not state one.
What the sources do not say
The sources do not describe the best variety of collards for freezing, and they do not give a method for pressure canning or drying collards. They also do not describe how collards compare to other greens for nutrient retention after freezing. Those topics are outside the scope of this guide.
Frequently asked questions
How long should I blanch collard greens before freezing?
The University of Kentucky table and the Southern SARE guide both list 3 minutes for collards. The Tennessee fact sheet also gives 3 minutes for water blanching collards.
Do I need to remove the stems from collards before freezing?
The Tennessee fact sheet says to cut away the woody stems. Removing them helps the leaves blanch evenly and gives a more tender texture after freezing.
How long can collards be stored in the refrigerator before freezing?
The Tennessee fact sheet says collards can be stored in the refrigerator for about 5 days, wrapped in moist paper towels or placed in a plastic bag.
Can I add frozen collards straight to a dish?
Yes, for cooked dishes such as soups, stews, and sautés. Add them to a hot pot or pan, and drain any liquid that forms as they cook.
What temperature should my freezer be for frozen greens?
The UNH freezing guide says food should be frozen at zero degrees Fahrenheit or lower. Freeze the packages in a single layer until solid before stacking them.
Sources
- University of Kentucky Cooperative Extension, FCS3335 freezing publication, “Recommended Blanching Times,” https://publications.ca.uky.edu/sites/publications.ca.uky.edu/files/fcs3335.pdf (opened 2026-10-27). Used for the 3-minute blanching time for collards and spinach.
- University of Tennessee Extension, Rutherford County, “Collard Greens” fact sheet, https://rutherford.tennessee.edu/wp-content/uploads/sites/200/2020/10/Collard-Greens.pdf (opened 2026-10-27). Used for selection size, stem removal, washing, storage time, and the 3-minute water blanch for collards.
- Southern SARE, “Freezing Guide,” https://projects.sare.org/media/pdf/2/0/1/2017-Freezing-Guide.pdf (opened 2026-10-27). Used for the 3-minute entry for collards and stems, and the note on adding greens to stir-fries.
