Yield: 1 info
|2 pounds||Assertive greens * stemmed in 2 to 3 changes of clean water and coarsely chopped|
* kale, collards, mustard or turnip greens Bring 2 quarts of water to a boil in a soup kettle or large saut pan. Add salt and greens; stir until wilted. Cover and cook until greens are just tender, about 7 minutes; drain in colander. Rinse kettle or pan with cold water to cool, then refill with cold water.
Pour greens into cold water to stop the cooking process. Gather handfuls of greens, lift out of water, and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens.
Cook's Illustrated January/February 1995 Submitted By DIANE LAZARUS On 12-21-94