Turning Over A New Leaf: A Journey to Appreciating Cooked Greens

As a devoted salad enthusiast, I've always embraced the vibrant crunch of fresh greens. However, when it comes to cooked vegetables, I've often found myself less enthusiastic. Despite knowing the health benefits they offer (dietary fiber and minerals such as calcium and iron), I struggled to find ways to prepare them that were both delicious and satisfying. That is until I discovered the magic of blanching and sautéing.

Blanching, a cooking technique that involves briefly immersing vegetables in boiling water, has become my go-to method for preparing greens. Not only is it quick and efficient, but it also ensures that the vegetables retain their crisp texture and vibrant color.

To begin, simply bring a large pot of salted water to a boil. The salt helps to enhance the flavor of the vegetables, so don't be shy with it (use about 1 tablespoon of kosher salt for every 6 cups of water. If using table salt, use half as much)! Once the water is boiling, carefully add your vegetables and let them cook for just 2-3 minutes. This short cooking time is crucial for achieving that perfect crisp-tender texture. Another tip: don't cover the pot as the acids released through the steam can dull the veggies if they drip back into the pot.

After blanching, it's important to immediately shock the vegetables in cold water to stop the cooking process. This helps to preserve their bright color and prevents them from becoming mushy. Once cooled, it's time to add some "yum" to your greens.

For me, "yum" often comes in the form of butter. Just a tablespoon or two is all you need to add richness and flavor to your vegetables. But why stop there? Experiment with adding golden-brown nuts, sweet red onions or shallots, a splash of lemon juice, and your favorite herbs and spices. The possibilities are endless!

Whether you prefer almonds, pecans, or walnuts, a sprinkle of parmesan cheese, or a kick of garlic and red pepper flakes, there's no wrong way to dress up your greens. The key is to keep it balanced and flavorful without overwhelming the natural taste of the vegetables.

So, if you're like me and have been hesitant to embrace cooked greens, why not give blanching and sautéing a try? You might be surprised by just how delicious and satisfying they can be. And who knows, you may even discover a new favorite green-yum combination along the way.

If you decide to give this technique a try, I'd love to hear about your experience! Share your favorite greens and flavor combinations in the comments below.

Let's keep rocking the kitchen together!

Love, Kerstin