While kombu soaks, remove leaves from ½ large bunch or 1 small bunch mustard greens, kale, mature spinach, or Swiss chard (discard or save the stems), wash, and coarsely chop. Thinly slice 10 scallions; set aside about one-third for serving. Peel 1 1" piece ginger. Bring a large pot of salted water to a boil.
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October 28, 2019 at 08:10PM
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