B lanched Kale and variations on Sturdy Greens Makes 2 to 3 cups We include baby leaves of some of the more sturdy greens - kale, turnip, mustard, chard - in our mesclun mix, but we also let some of these grow to maturity, allowi ng their full, assertive, pleasantly bitter flavor to develop. We've found lately that chefs love working with these cooked greens, often using them as a base for grilled fish or meat. This simple blanching method tames and tenderizes, without leaching out their potent flavor. 1 to 2 pounds kale or other sturdy greens, very tough stems removed and coarsely chopped (very large mature leaves are denser, and will produce a larger yield when cooked) Salt 1 Bring about 2 quarts of water to a boil in a large pot or wide, deep saute pan. Salt the water and add the greens, turning with tongs until all are wilted. Cook uncovered over medium - high heat until greens are just tender, 5 to 15 minutes, depending on maturity of greens. 2 Drain into a colander, press out e xcess water, and chop more finely if desired. Serve immediately with butter or olive oil and salt and pepper, or proceed with one of the following variations. Sauteed Greens with Garlic and Pepper Flakes Heat 1 to 2 tablespoons olive oil in a large skille t over medium heat. Add a minced garlic clove and a pinch (large or small depending on how hot you like things) of dried red pepper flakes and cook for 1 minute. Add the blanched greens and ½ cup chicken broth, bring to a boil, reduce heat to medium, and c ook uncovered until most of the broth is absorbed and greens are tender and juicy, about 5 minutes. Serve with lemon wedges. Greens with Bacon and Vinegar Coarsely chop 2 slices of bacon and fry in a large skillet over medium - low heat until crisp, about 8 minutes. Remove with a slotted spoon and drain on paper towels, leaving drippings in pan. Add enough vegetable oil to the drippings to make about 2 tablespoons. Add half a medium onion, chopped, and cook over medium - high heat until lightly browned, about 5 minutes. Add blanched greens and ½ cup chicken broth, bring to a boil, reduce heat to medium, and cook uncovered until most of the broth is absorbed and greens are tender and juicy, about 5 minutes. Sprinkle with 1 tablespoon cider vinegar and the bacon b its and serve.