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7
pint jarsEasy
Published 2010
Serve these on sandwiches, or folded into a Jamaican-style rice-and-peas cooked with coconut milk, or just as a sour side dish.
Wash the greens well, then pull off and discard the stems and thick rib in the center of each leaf. Roughly chop kale, or stack collard leaves and slice them crosswise into ¾-inch-wide strips. Put the greens in a clean pillowcase, go outside (or into the bathtub with the shower curtain closed), and swing it around to shake out excess water. In a small bowl, combine the mustard seeds, allspice,
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