How to freeze greens:
Wash thoroughly. Blanch 1 lb. greens in 2 gallons of water. Blanching times are as follows:
Beet greens: 2 minutes
Kale: 2 minutes
Chard: 2 minutes
Collards: 3 minutes
Mustard greens: 2 minutes
Turnip greens: 2 minutes
Tender spinach: 1 1/2-2 minutes

Cool immediately in cold water, drain, package and freeze.