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Posted by Joan on July 27, 1999 at 10:29:13:
In Reply to: How to keep greens fresh posted by Saci Springer on July 26, 1999 at 17:01:10:
After cutting off the big stems, I put the collard greens, mustard greens and green beans through the food processor. Then grate the parsnip and add to the greens. I usually always have a couple other items that I vary, kale, swiss chard, parsley, endive, etc... Now I have a big bowl full of salad. It is devided in half and put into tupperware bowls. One goes in the frig and one goes in the freezer. I will keep the squash, other veggies, fruits, and pasta/rice/beans in seperate containers and not freeze them. When I defrost the salad it has never been soggy. I then add the other ingredients and everything is great.
Joan
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