Recently I blanched, squeezed dry, and froze a bunch of farm box greens for later use. I've decided I'd like to use some of the greens to make gnudi. Trouble is, the recipes I've looked at give a measurement for raw spinach, and my greens are already cooked. I've only made the dish once before, so I'm not comfortable winging it with ingredient ratios, and so I was wondering if any of you would be willing to ballpark a conversion rate between raw and cooked greens. I assume it's not 1:1 b/c the water content is different. Curious what you have to say...
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