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It's practically human nature to get the second line wrong: we expect an orderly and gradual subtraction: first leaves, then only a few leaves, then no leaves.
To preserve chard, de-stem the leaves, then roll them up to julienne and lightly sauté.
"The monks rake up leaves, then they sprinkle a few leaves back," he explained.
Whisk in the soaked gelatine leaves then pour through a fine sieve into a shallow container.
The powdery wax is removed (by beating the shriveled leaves), then melted, strained, and cooled.
Poach broccoli rabe or stemmed greens like collard leaves, then drain and chop.
Wash all the leaves, then put in a pan while the water's still clinging to them.
Add the fried anchovies and makrut lime leaves, then stir well.
He sprinkled in parsley leaves, then arranged the rigatoni on top in rows.
Remove and squeeze the softened gelatine leaves, then add to the mix and stir until dissolved.
Trim the celery, saving a few of the leaves, then chop the ribs into small pieces.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com