Blanching Greens

Blanching - briefly submerging vegetables in boiling salted water then immediately plunging into iced water - is the technique behind vibrantly green, perfectly textured vegetables. It sets the colour by deactivating enzymes that turn greens grey, and parcooks the vegetable so it needs only seconds of final heat before serving.

Step-by-Step: Blanching Greens

1. Bring a large pot of water to a rolling boil and add a generous tablespoon of fine salt - it should taste noticeably salty.
2. Prepare a large bowl of iced water (or very cold tap water if ice isn't available) nearby.
3. Add the vegetables - broccoli, green beans, spinach, kale, asparagus - and cook for 1 - 4 minutes depending on thickness.
4. Taste as you go: the vegetable should be bright green and just tender with a slight crunch remaining.
5. Immediately lift out with a slotted spoon and plunge into the iced water. Leave for at least 1 minute until completely cold.
6. Drain, pat dry, and use in salads, stir-fries or serve with a dressing - or store refrigerated for up to 2 days.

Chef's Tips

• The salt is essential - it seasons the vegetable from the inside out and helps maintain colour.
• Don't skip the ice bath. Even 20 extra seconds of heat after draining can make the difference between vivid and grey.
• Blanched greens can be made ahead and refrigerated - this is what restaurants do for every service.

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