Blanching Seasonal Greens
This is the best way to handle spring spinach, chard, or mustard greens before a quick sauté or as a base for a cold salad. It creates a clean canvas that holds its integrity regardless of how you finish the dish.
Efficiency is the secret
Have your ice bath prepared before you turn on the stove. If you wait until the greens are done to find a bowl for the cold water, you will end up with mushy, dull-colored leaves.
- Large stockpot
- Large mixing bowl
- Spider skimmer or slotted spoon
- Colander
What goes in.
- 1 lbSeasonal greens (spinach, Swiss chard, or kale)
- 2 tbspKosher salt (for the water)
- 2 traysIce cubes
Shocking for color retention
The transition from boiling water to ice water halts enzymatic activity immediately. This keeps the chlorophyll stable, ensuring the leaves stay a vivid, deep green rather than turning olive drab.
The method.
Prepare the ice bath
Fill a large mixing bowl with cold water and add the ice. Set it right next to your stove.
Boil the water
Bring a large pot of water to a rolling boil. Add enough salt to make it taste like seawater.
Blanch
Drop the greens into the water. For tender leaves like spinach, 30 seconds is enough; for heartier greens like chard, aim for 60 to 90 seconds.
Shock
Use a spider to pull the greens out immediately and plunge them into the ice bath. Move them around until they are cold to the touch.
Drain and squeeze
Drain the greens in a colander, then take handfuls and squeeze firmly to remove excess moisture. Use your hands to twist the greens until no more water runs out.
Other turns to take.
Garlic Sauté
After squeezing the greens dry, heat olive oil in a pan and toss them with sliced garlic and a pinch of red pepper flakes for two minutes.
When it doesn't go to plan.
Always use a much larger pot of water than you think you need; it prevents the temperature from dropping when you add the cold greens.
If blanching multiple batches, add more ice between rounds to keep the water temperature low.
Discard the stems if they are particularly thick or woody, as they will not soften in the short time the leaves take to cook.
The ones that keep coming up.
How do I know if they are done?
The leaves should be completely wilted and soft, but not disintegrating. If you pull one out and the stem feels tender to a light squeeze, they are finished.
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