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1
Fill a pot with water and bring to a boil.
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2
Add enough salt to the water to make the water taste salty.
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3
About 1-2 Tbsp should do it.
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4
Fill a clean sink with warm water, toss greens in and swish around a little to agitate them and help shake any sand lose.
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5
Add a small palmful of salt or a good glug of white vinegar.
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6
This kills any bugs that may be hiding in the greens and makes them float to the surface where you can scoop them off.
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7
Let them sit in the water for a few minutes.
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8
The sand will sink to the bottom of the sink and the greens will float to the top.
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9
Remove greens from the water and place in a strainer.
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10
Rinse once more while they are in the strainer to make sure all sand is removed and to rinse off the salt/vinegar water.
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11
Toss greens into boiling water and allow to boil for 7 minutes.
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12
This initial step will help to remove a lot of the bitterness.
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13
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.
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14
Drain again and shake well or pat dry with paper towels just to remove excess water.
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15
Add olive oil, garlic and pepper flakes to a skillet set over medium heat.
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16
Add greens when oil begins to sizzle and pour broth over top.
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17
Cover and simmer for 5 minutes.
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18
Season with salt and pepper and a squeeze of lemon.
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19
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.
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20
PS Kids (and some adults) seem to be more ready to taste at least one bite if they can cover them with sugar.
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21
Hope you enjoy these!
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22
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.
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23
Skip the preboil step.
