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Greens Assertive, shallow blanched
Nb persons: 2
Yield: about 1 1/2 cups each
Preparation time: 20 minutes
Total time: 30 minutes
Source: Perfect Vegetables Rayma
| 1 1/2lb | mustard greens, Any of the assertive greens can be substituted for mustard greens. |
| 1 1/2qt | water |
| 1 tsp | salt |
Assertive Greens include mustard, collard, kale and turnip. Shallow blanching for these greens is- 1 quart of water to each 1 pound of greens. This ratio produces greens that have good color, are full flavored without bitterness and tender. More water makes them tastless, less water and they retain some bitterness.
Put on 1 1/2 quarts of water over high heat in a Dutch oven or other deep pot.
Remove leafy portion from stem by holding the base of the stem over a bowl of water and slashing down with a sharp knife. Discard stems. Next wash the leaves throughly in serveral changes of water. Until greens are clean. rough chop. (In the case of turnip greens just grasp the leaf between your thumb and index finger at the base of the stem and strip off by hand. The narrow part of the stem around the tip area will break off with the leafy part, that's ok it is tender enough to cook. Actually for mustard greens I hold the leaf at the tip with both hands and and strip the leafy part off bypulling down on one side.)
By this time the water should be close to boiling (takes about 6 to 8 minutes to bring 1 1/2qts of water to a boil.) Once water is boiling Add the salt and greens and stir until wilted. Cover and cook until the greens are just tender, about 7 minutes. Drain in a colander. Rinse the Dutch oven or pot with cold water to cool and then refill with cold water. Pour the greens Into the cold water to stop the cooking process. Gather a handful of greens, lift our of the water, and squeeze dry. Repeat with the remaining greens. Roughly cut each bunch of greens and proceed with one of the Assertive Greens recipes.
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