Greens Fit For Company Recipes

Steps:

• Fill a pot with water and bring to a boil. Add enough salt to the water to make the water taste salty. About 1-2 Tbsp should do it.
• Fill a clean sink with warm water, toss greens in and swish around a little to agitate them and help shake any sand lose.
• Add a small palmful of salt or a good glug of white vinegar. This kills any bugs that may be hiding in the greens and makes them float to the surface where you can scoop them off.
• Let them sit in the water for a few minutes. The sand will sink to the bottom of the sink and the greens will float to the top.
• Remove greens from the water and place in a strainer. Rinse once more while they are in the strainer to make sure all sand is removed and to rinse off the salt/vinegar water.
• Toss greens into boiling water and allow to boil for 7 minutes. This initial step will help to remove a lot of the bitterness.
• Drain and immediately put greens into a bowl of ice water to shock them- this keeps them very green and stops the cooking process so they don't get overdone.
• Drain again and shake well or pat dry with paper towels just to remove excess water.
• Add olive oil, garlic and pepper flakes to a skillet set over medium heat.
• Add greens when oil begins to sizzle and pour broth over top.
• Cover and simmer for 5 minutes.
• Season with salt and pepper and a squeeze of lemon.
• Serve with lemon wedges, extra red pepper flakes, balsamic vinegar, hot sauce and sugar and allow each person to season to their taste if they desire.
• PS Kids (and some adults) seem to be more ready to taste at least one bite if they can cover them with sugar.
• Hope you enjoy these!
• Note: This works well with tougher greens like collards, mustard, turnip etc -- If you wish to use a more tender green like spinach, baby beet greens etc. Skip the preboil step.