Chef Bob Young shared this with us at the Old Louisville Fresh Stop Market on July 7, 2016. We hope you enjoy it!
Mixed Greens (Quick Version)
Bring a large pot of water (1/2 full) to a boil. While waiting for the water to boil: Wash greens, lay them out flat and de-vein (remove middle stalk). Finely chop the onion and garlic. Blanch greens by submerging them in a large pot of boiling water for 5 minutes. Remove and drain the greens. Set aside. Use the same pot – combine chicken stock, rice vinegar, garlic, onion, salt and pepper. Cook over medium heat for 5 minutes. Stirring occasionally. Add greens to the pot of chicken stock. Cover and simmer for 30 minutes. Remove top and continue simmering over medium heat for 15 minutes or until tender, stirring occasionally. To cook greens using traditional method, do not blanch the greens. Instead, simply cook in the chicken stock mixture for 2-3 hours (or until tender)
These are the recipes collected from the talented chefs who volunteer their time at our Fresh Stop Markets.