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!
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.
- Fill a large pot with enough water to just cover greens or just enough to just come under a steamer basket.
- Bring the water to a boil.
- While you are waiting for the water to boil, chop the greens up into bite-sized pieces.
- 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.
- Check the greens to see if they are done to your liking.
- 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!
- 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.
- Eat the greens warm or store them in the fridge (lasts about a week) in a covered container to use for salads.