Blanching Greens or other Vegetables

 

Blanching vegetables comes up often in many recipes, and is a technique I use repeatedly. So, instead of explaining it each time, I’m making this easy short cut for future reference.  What is blanching you ask? It is simply cooking or par-cooking vegetables in a way that they are not overcooked, that their color is displayed best, and the most desirable texture is reached.

 

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