Quick Cooked Greens with White Beans and Rosemary

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Appears in Cook's Illustrated January/February 1995

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.

SERVES 4 as a main course

TIME 1¾ hours, plus 4 hours soaking


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...