Inspired by Bob and Chelsey, this month I ordered a lot of greens in order to cook and freeze them for later. Cooked greens always amaze me—an overflowing pot of velvety ruffles cooks down into a better-tasting concentration of vitamins and minerals.
I learned a new word: potlikker. This is the simmering juices and bacon chunks left over from cooking greens.
Collard greens and spinach ready to go in the freezer.