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Blanched Greens
Credit:
Bryan Gardner
Ingredients
Ingredient Checklist
1 bunch greens
Cook's Notes
Cooked-Greens YieldsThat bundle of fresh greens may look enormous—until it cooks down. If you need a particular amount, weigh it in the store, or play it safe and buy two bunches. 1 lb. collards = 2 cups 1 lb. kale = 2 cups 1 1/2 lb. spinach = 1 1/2 cups 1 lb. Swiss chard = 2 cups
Gallery
Blanched Greens
Credit:
Bryan Gardner
Gallery
Blanched Greens
Credit:
Bryan Gardner
Blanched Greens
Credit:
Bryan Gardner
Blanched Greens
Ingredients
Ingredients
- 1 bunch greens
Directions
Remove leaves from stems. (Swiss chard stems are edible, so save and cook them) Blanch greens in a large pot of boiling salted water, 15 seconds (spinach and chard) to 2 minutes (kale and collards); drain. When cool enough to handle, squeeze out excess liquid; let cool completely in a single layer on a rimmed baking sheet. Greens can be stored in an airtight container in refrigerator up to 4 days.
Cook's Notes
Cooked-Greens YieldsThat bundle of fresh greens may look enormous—until it cooks down. If you need a particular amount, weigh it in the store, or play it safe and buy two bunches. 1 lb. collards = 2 cups 1 lb. kale = 2 cups 1 1/2 lb. spinach = 1 1/2 cups 1 lb. Swiss chard = 2 cups
Cook’s Notes
Cooked-Greens Yields
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Blanched Greens
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Blanched Greens
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
