Quick Cooked Greens with Black Olives and Lemon Zest
Appears in Cook's Illustrated January/February 1995, America's Test Kitchen TV
For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.
WHY THIS RECIPE WORKS
For our quick cooked greens recipe, we wanted to rid these greens of some of their bitterness, but not all of it. A shallow blanching removed enough bitterness to make these assertive greens palatable but not so much as to rob them of their...