To Boil Green Vegetables

Remove withered leaves from the greens and cut the stalk twice across.

For young cabbages, cut them in half and tie the upper part together with string.

Pour boiling water over the greens to draw out insects.

If not fresh, soak them in cold water before cooking.

In a large saucepan, bring plenty of boiling water to a boil and add salt and sugar.

Cook gently after reaching boiling point for better tenderness.

Skim the water regularly and test for tenderness with a skewer.

Once tender, strain immediately to prevent them from absorbing water.

Press them dry in a colander.