In today’s Seasonal Pantry, I explore using collard greens to wrap corned beef hash and other foods. In that column, I promise photos that show how to prepare the collards.Here are the first of several photos. It will take a bit of time for me to get the others up, as there is a bit of a technical problem at the moment.


Because collard greens are large, I used a wok for blanching so there would be more surface area.


Because the leaves tend to float, I weighted them down with a clean lid and blanched them for about 4 minutes.