Techniques, Cooking Greens
Source of Recipe
Mathew Card-The Oregonian
To save color and flavor when cooking greens;
To parboil greens for 4-6 servings, take 2 bunches of leafy greens and trim stems off, (except chard, which can be added to the recipe when other ingredients are sauteed). Coarsely chop the leaves, Collard greens should be sliced into thin strips, about one quarter inch or narrower, so the fibrous leaves cook quickly).
Rinse chopped leaves well in several changes of cool water.
Bring four quarts of water to a boil over high heat. Add salt to taste, (ideally, water should taste like seawater). Using tongs, submerge clean, chopped greens in water.
Cook, stirring frequently with tongs, until greens are tender and easily chewable, two-four minutes for chard,four-six minutes for kale and six-seven minutes for collards.
Immediately drain greens in a colander set in sink and transfer to a large bowl full of cold or ice water. (this is called "shocking" the greens).
Once the greens have cooled, squeeze firmly between the hands to remove as much excess liquid as possible. Use immediately or wrap tightly and store in the refrigerator for up to several days.
You can also blanch them, usually for thirty seconds or less.
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