Blanched Greens Recipes

BLANCHED GREENS

Blanched Greens image

This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.

Provided by Martha Stewart

Number Of Ingredients 1

Ingredients

1 bunch greens

Steps:

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.

BUTTER-BLANCHED MUSTARD GREENS WITH MUSTARD OIL

Butter-Blanched Mustard Greens With Mustard Oil image

Provided by Indrani Sen

Categories easy, quick, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 5

Ingredients

1 pound mustard greens, washed well, ribs removed and discarded
12 tablespoons unsalted butter
3 tablespoons kosher salt or more to taste
1 to 2 tablespoons pure or blended mustard oil
Black pepper

Steps:

Cut mustard green leaves into quarter-inch strips.
In a large pot, bring 6 cups water to a boil, add butter and salt. When it returns to a boil, add greens. Stir until wilted and tender, about 4 minutes. Drain well, and transfer to a serving dish. Mix in mustard oil, and salt and pepper to taste.

Nutrition Facts : @context http, Calories 384, UnsaturatedFat 15 grams, Carbohydrate 6 grams, Fat 40 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 23 grams, Sodium 376 milligrams, Sugar 2 grams, TransFat 1 gram

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