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Mark Dever

CATEGORY	CUISINE	TAG	YIELD
			2	Servings

INGREDIENTS

1 1/2	ts	Salt
2	lb	Kale; mustard greens, collard greens, or turnip greens, or other assertive greens, stemmed washed in changes of clean water and coarsely (2 to 3) chopped

INSTRUCTIONS

Bring 2 quarts water to boil in soup kettle or large, deep saute 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 cooking process. Gather handful of greens, lift out of water, and
squeeze until only droplets fall from them. Repeat with remaining greens.
Roughly cut each bunch of greens. Proceed with one of the compatible
recipes.
Cook's Illustrated, Jan./Feb.1995, Page 13. Credit: Pam Anderson with Karen
Tack.
Nationality: USA Course: vegetable Season:any Method: blanched
Start to Finish 20 minutes Preparation 15 minutes Attention 5 minutes
Finishing a minute or less
Converted from Mangia!, Cook's Illustrated 1993-1995 Cookbook
NOTES : Makes 2 cup.
Recipe by: Cook's Illustrated, Jan./Feb.1995, Page 13.
Posted to MC-Recipe Digest by "Hobbs, D B                 USO"
<[email protected]> on Mar 30, 1998

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