Made it at home for the 1st time last night and we loved it. Served it with chicken saltimbocca.
How I did it... Chopped and removed large stems. Blanched in boiling water for 3 minutes and then into ice bath. Drained on towel to remove most of the water. Sauteed with tons of garlic and finished with fresh grated parm.
I would like to make this for large family dinner so can I wash, prep, blanch and dry in the morning and saute that evening?
I appreciate any feedback or suggestions.