When blanchin’ ya greens (cultural appropriation) prior to freezing them, use salted water. It takes the edge off, they’ll steam up in coupla minutes, and need only a pat o’ butter. After draining and cooling, put small batches up in sandwich bags, which then go into one larger freezer bag. Chopped, I use ‘em like spinach in dips and salads, and they add flavor and color to any soup. NOTE: This works for turnips and mustard greens, which are milder. Collards need longer cooking with ham hocks.
Q: ‘Counta they so strong?
A: And you do not want old, original Auntie Jemima having a word with you.