Blanching water can be used over and over again. Add more water if necessary. Remember to always bring water back to a rolling boil before blanching more vegetables. 2 teaspoons sugar Pick through the greens removing yellow, wilted greens and large tough stems and veins. Run the sink full of cool water and wash the greens in three changes of water.
Fresh greens hold soil and dirt.
Swishing the greens through the cold water removes grit the clinging grit. Repeat with remaining greens. Heat oil in Dutch oven or large saucepan over medium heat. Add onion and garlic, cook and stir for about 3 minutes. Stir in greens, red bell pepper and chicken broth.