Basic Shallow-Blanched Greens

2 Servings

Try this Basic Shallow-Blanched Greens recipe, or post your own recipe for Basic Shallow-Blanched Greens

tell us

Be the first to submit a photo for this recipe. Win $100.00 by posting the best original food photo this month!

Recipe look good to you?

Basic Shallow-Blanched Greens Ingredients

1 1/2 ts Salt

2 lb Kale; mustard greens,

Instructions for Basic Shallow-Blanched Greens

Bring 2 quarts water to boil in soup kettle or large, deep saute pan. Add salt and greens-, stir until wilted. Cover and cook until greens are just tender, about 7 minutes, drain in colander. Rinse kettle or pan with cold water to cool, then refill with cold water. Pour greens into cold water to stop cooking process. Gather handful of greens, lift out of water, and squeeze until only droplets fall from them. Repeat with remaining greens. Roughly cut each bunch of greens. Proceed with one of the compatible recipes. Cooks Illustrated, Jan./Feb.1995, Page 13. Credit: Pam Anderson with Karen Tack. Nationality: USA Course: vegetable Season:any Method: blanched Start to Finish 20 minutes Preparation 15 minutes Attention 5 minutes Finishing a minute or less Converted from Mangia!, Cooks Illustrated 1993-1995 Cookbook NOTES : Makes 2 cup. Recipe by: Cooks Illustrated, Jan./Feb.1995, Page 13. Posted to MC-Recipe Digest by "Hobbs, D B USO" on Mar 30, 1998

Main Ingredient: Cuisine: Uncategorized

More like this...