Can you even do this? Preserving Greens
Hi - Our chard and beet greens are out of control in our garden, and I'm wondering if there's a way to preserve them for when the Seattle winter marches in. I've not eaten preserved greens that I can remember, except maybe spinach in some forms.
Is it worth it to do this? Is it possible?
Preserved mustard greens are staples in many areas of China (or perhaps all over? Not really an expert on the subject.). I think the process can be as simple as heavily salting the greens and storing them in a sterile crock. Sounds like a fun thing to try. I know Fuschia Dunlop described the process in Land of Plenty, and you could probably find info on this site or elsewhere. What about pickling? Pickled chard stems sound good to me.