Dump the leaves into a big pot of boiling water; cover, and blanch for 2 1/2 minutes (again, 3 for collards). Timing begins the moment your greens touch the water. Chilling. Using tongs or a slotted spoon, transfer the greens to a big bowl of ice water, and let them sit for 2 1/2 to 3 minutes. Drain well.
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