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.
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