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4 – 5 green cabbage leaves, blanched, drained and dried
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8 oz (250 g) spinach leaves, blanched, drained and dried
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2 ½ oz (70 g) chard, blanched, drained and dried
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5 ½ oz (150 g) leeks, thinly sliced (white part) blanched and drained and dried
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½ teaspoon chopped tarragon
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½ teaspoon chopped parsley
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