My Grandmother Taught Me the Secret to the Best-Ever Sautéed Greens

For the wild greens, chop or tear them as needed. Many kinds need to be either blanched or soaked in salt water for 30 minutes to draw out any toxins. I was taught to blanch and rinse them three times: Add them to boiling salted water, cook very briefly, then drain and rinse in a colander. Repeat two more times with fresh boiling salted water, cook, then drain and rinse again. The water from your final rinsed greens should run clear.

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