Easy greens

Blanching is a method of cooking that technically means immersing food in boiling water followed by cold water to quickly stop the cooking process. I use a variation on this in which I boil greens for a short period of time, then allow them to cool. This is a great way to soften them a bit, remove any bitterness, but retain a crispy/firm texture, and preserve nutrients.

Recently I’ve changed to using a steamer basket instead of actually immersing the greens in water, which is a bit faster and just as good!

Easy Greens

Easy greens

Steamed kale

Ingredients:

Any greens you like! Great for greens that are tougher (kale, collards, mustard greens, etc) rather than tender (spinach, swiss chard). You can also cook broccoli this way.

Directions:

  1. Fill a large pot with enough water to just cover greens or just enough to just come under a steamer basket.
  2. Bring the water to a boil.
  3. While you are waiting for the water to boil, chop the greens up into bite-sized pieces.
  4. One the water is boiling, put the greens in, stir them around for about 1 minute. The longer you boil the greens, the softer they will be.  If you are steaming, cover the pot for about 1 minute, stir, and then cover another minute.
  5. Check the greens to see if they are done to your liking.
  6. Pour the contents of the pot out through a strainer. Even better, put the strainer over a bowl to retain the “greens water” and use this water as a base for making soup, broth, or boiling something else!
  7. Spin the greens in a salad spinner to get rid of excess water, and lay them out to dry on a double-layer of paper towel.
  8. Eat the greens warm or store them in the fridge (lasts about a week) in a covered container to use for salads.
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