Basic Shallow-Blanched Greens
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Basic Shallow-Blanched Greens
  Greens    Basics  
Last updated 6/12/2012 1:07:24 AM. Recipe ID 33376. Report a problem with this recipe.
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      Title: Basic shallow-blanched greens
 Categories: None
      Yield: 2 Servings
  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
  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.

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Recipe ID 33376 (Apr 03, 2005)

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