Blanched Greens Recipes

Steps:

• Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.

Steps:

• Bring a large pot of lightly salted water to a boil. Add the beet greens, and cook uncovered until tender, about 2 minutes. Drain in a colander, then immediately immerse in ice water for several minutes until cold to stop the cooking process. Once the greens are cold, drain well, and coarsely chop.
• Heat the olive oil in a large skillet over medium heat. Stir in the garlic and red pepper flakes; cook and stir until fragrant, about 1 minute. Stir in the greens until oil and garlic is evenly distributed. Season with salt and pepper. Cook just until greens are hot; serve with lemon wedges.

Steps:

• Cut mustard green leaves into quarter-inch strips.
• In a large pot, bring 6 cups water to a boil, add butter and salt. When it returns to a boil, add greens. Stir until wilted and tender, about 4 minutes. Drain well, and transfer to a serving dish. Mix in mustard oil, and salt and pepper to taste.