Winter greens

[SimplySagacious]

An old-fashioned way to dry them,

Make a screen, or use a clean window screen or screen door.
Prop it up on a couple of sawhorses, or whatever is handy. Place in sunny area if you have one.
Spread the leaves out in a single layer. Cover with something like a sheet.
Turn the leaves a couple times a day.

This process can take several days.


A quicker method is to place leaves on a tray, single layer, and put in a low temp oven, about 80-100° F Turn them as needed.
Edit: forgot to say prop the oven door open while drying



Crumbled leaves can be stored and used in soups and stews. Any dish you want really. They can be ground into a powder, stored and used as seasoning.

[Countrysue]

Collards are drying just fine, but . . . our temperatures dropped to 18 degrees one night. We had 3 nights of freezing temperatures. The collards came thru just fine. If anything, they are sweeter.

[AK-Cathy]

our temperatures dropped to 18 degrees one night. We had 3 nights of freezing temperatures. The collards came thru just fine. If anything, they are sweeter.


Absolutely! I used to wait to harvest my kale in AK after the frosts had nipped them. Like brussels sprouts kale tastes milder and sweeter with the cold. Up till then I ate the other greens, late lettuces, jai choi and bok choi that get hit hard with frost. My kale lasted a month into frosts.

[Countrysue]

Dried collards were soaked overnight, still had to cook for a couple of hours before they became tender.

In order of my preference:

1. Fresh
2. Frozen
3. Canned
4. Dried