Blanched Greens

Preparation:
Baby Bok Choy
1 lb (500 g) baby bok choy (about 10 heads). Halve lengthwise. Cover and cook in large pot of boiling salted water for 3 to 6 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)

Kale
1 lb (500 g) kale (about 1 bunch). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted for 3 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)

Swiss Chard
1-1/2 lb (750 g) Swiss chard (about 1-1/2 bunches). Discard bottom 1 inch (2.5 cm) of stems; coarsely chop remaining stems and leaves. Cover and cook in large pot of boiling salted water for 2 to 4 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)

Collard Greens
2 lb (1 kg) collard greens (about 2 bunches). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted water for 8 to 12 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.).

Rapini
1 lb (500 g) rapini (about 1 bunch). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)

Broccolini
1 lb (500 g) Broccolini (about 2 bunches). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)