To Boil Sprouts, Cabbages, Savoys, Lettuces, or Endive

Ingredients

• abundant boiling water
• coarse sea salt
• baking soda

Directions

1. Bring a large pot of salted water to a rapid boil.

2. Add a small amount of baking soda to the water.

3. Wash endive, sprouts, and spring greens thoroughly before boiling.

4. Soak savoys, large lettuces, and close-leaved cabbages in salt water for at least 30 minutes to remove insects.

5. Trim the stems, remove decayed leaves, and cut the vegetables into halves or quarters.

6. Boil young greens for 15 to 20 minutes, lettuces for 20 to 30 minutes, and large savoys or cabbages for 1 hour or more.

7. Check if the stalk of the cabbage is tender to determine if it's done.