Basic Shallow-blanched Greens
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 2 | Servings | |||
INGREDIENTS
| 1 1/2 | t | 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" <hobbs@lbcapo1.uso.unisys.com> on Mar 30, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 3
Total Fat: <1g
Cholesterol: 0mg
Sodium: 1772.1mg
Potassium: 491.4mg
Carbohydrates: 6.8g
Fiber: 4.3g
Sugar: <1g
Protein: 3.1g