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| 1 1/2 Teelöffel | salt |
| 2 x ca. 450 g | 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 |
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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.
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
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