Blanched Greens
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Young greens are generally more tender and cook faster than mature greens. These are just guidelines to leave a bit of crunch.
Servings:
Ingredients:
-
Greens of your choice (see below)
Preparation:
Preparation:
Baby Bok Choy
1 lb (500 g) baby bok choy (about 10 heads). Halve lengthwise. Cover and cook in large pot of boiling salted water for 3 to 6 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Kale
1 lb (500 g) kale (about 1 bunch). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted for 3 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Swiss Chard
1-1/2 lb (750 g) Swiss chard (about 1-1/2 bunches). Discard bottom 1 inch (2.5 cm) of stems; coarsely chop remaining stems and leaves. Cover and cook in large pot of boiling salted water for 2 to 4 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Collard Greens
2 lb (1 kg) collard greens (about 2 bunches). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted water for 8 to 12 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.).
Rapini
1 lb (500 g) rapini (about 1 bunch). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Broccolini
1 lb (500 g) Broccolini (about 2 bunches). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Baby Bok Choy
1 lb (500 g) baby bok choy (about 10 heads). Halve lengthwise. Cover and cook in large pot of boiling salted water for 3 to 6 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Kale
1 lb (500 g) kale (about 1 bunch). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted for 3 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Swiss Chard
1-1/2 lb (750 g) Swiss chard (about 1-1/2 bunches). Discard bottom 1 inch (2.5 cm) of stems; coarsely chop remaining stems and leaves. Cover and cook in large pot of boiling salted water for 2 to 4 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Collard Greens
2 lb (1 kg) collard greens (about 2 bunches). Discard tough stems and ribs; coarsely chop leaves. Cover and cook in large pot of boiling salted water for 8 to 12 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.).
Rapini
1 lb (500 g) rapini (about 1 bunch). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Broccolini
1 lb (500 g) Broccolini (about 2 bunches). Discard bottom 1/4-inch (5 mm) stalks. Cover and cook in large pot of boiling salted water for 4 to 5 minutes. Drain and chill in cold water; drain again and squeeze out liquid. Pat dry. (Make-ahead: Wrap in towel and refrigerate in resealable bag for up to 24 hours.)
Tags:
Source
Canadian Living Magazine: November 2007
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