1. Wash all green vegetables very thoroughly, otherwise they are unpleasant and even dangerous to eat.

2. Put them in a pan of boiling water; cold water and slow cooking would spoil the colour. Add a small piece of washing or carbonate of soda to the water if it is at all hard, for it will soften it.

"Greens" include cabbage, kale, Brussels sprouts, turnip-tops, savoys, etc.