WATERCRESS Pungent
6 cups raw = 2 cups cooked
IngredientCategory?: LEAFY GREEN AND FLOWERING VEGETABLES: Arrange vegetables loosely in crisper bin of refrigerator or store in cloth bags on the bottom shelf of the fridge. Store chopped vegetables in pint or quart jars or other sealed containers. Use greens before they wilt, within 4 to 5 days of purchase. Use cooked greens within 3 days or freeze. To freeze greens, blanch for 2 minutes, then chill and drain well. You can remove most of the moisture by putting the greens in a strainer and pressing against them with a spoon.
(Cook’s Bible 13 Common Veg) Greens, which include kale, collard greens, mustard greens, broccoli rabe, or other tough greens such as turnip greens, should be brightly colored and have fresh, crisp leaves with no wilting. Greens need to be stemmed and coarsely chopped and then boiled for about 5 minutes before further cooking. Then the wet greens are sautéed about 5 minutes more. The two step process removes some of the bitterness and helps to soften the leaves.
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