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Cleaning Leaf Vegetables

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Chapter Summary

When cooking vegetables, the first thing to do is to clean the vegetable leaves. Unlike peeling onions or carrots, cleaning vegetable leaves is much harder for the author. The author washes each leaf very carefully in a bowl, changing the water many times. She rubs and squeezes each leaf by hand. She then puts the leaf vegetable under the tap and washes it under running water. When she had finished, the leaf vegetables has a wilted look, and the once fresh thick green leaves are all thin and transparent. When she cleans cabbage leaves, for example, she washes each leaf, carefully examining both sides of the leaf, so it takes a long time. But as she likes vegetables more than anything else, she continues to busily wash away so she can eat them at ease.

Keywords: cabbage; cleaning; leaf vegetables; running water

10.1163/ej.9781905246861.i-252.49
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