Bring a large pot of salted water about 2cm (1in) deep to the boil.

Meanwhile separate the stems and leaves. If you want to use the stems slice the stems 5mm (1/4 inch) thick. Keep separate. Pile the leaves on top of one another to make a tall stack, then roll tightly into a cylinder. Slice leaves into 2cm thick (1in) ribbons.

If using stems add them to the boiling water. Cover and simmer for 3-5 minutes or until no longer crunchy.

Add sliced leaves to the pot and recover. Cook for another 2 minutes or until the leaves are wilted,

Drain and spread out on a plate or baking tray to allow to cool and let the steam escape.

If freezing, When cool, squeeze greens dry and pack into ziplock bags. Keeps in the freezer for months.