Georgia Freedman & Tusheng Shiguan’S Carrot Greens Salad

• 6 cups packed (1 pound) carrot greens
• 5 teaspoons Shaanxi vinegar (or substitute Chinkiang black vinegar-see note)
• 4 teaspoons light soy sauce (see note)
• 1 tablespoon minced garlic
• 1/2 teaspoon minced fresh Thai chiles

1. Bring a pot of water to a boil and blanch the greens until the thick parts of the stems are tender and pliable, 1 to 2 minutes. Drain the greens, rinse them with water until cool, then squeeze out all the excess water. Cut the greens into 1 1/2 to 2-inch-long pieces (you will have 1 1/2 to 2 cups of greens).
2. Transfer the greens to a small mixing bowl. Just before serving, add the remaining ingredients and mix well. Taste and add more vinegar or soy sauce if needed, then transfer to a serving plate.
3. Notes: Chinkiang (Zhenjiang) can be easier to find but more bright and tart than Shaanxi-when substituting, start with about 1/2 to 3/4 of the amount, and adjust to taste. Follow the same principle if you need to substitute darker or heavier sodium styles of soy sauce or a milder green.

carrot greens, shaanxi vinegar, soy sauce, garlic, fresh thai chiles

Taken from food52.com/recipes/80575-georgia-freedman-tusheng-shiguan-s-carrot-greens-salad (may not work)