Oliver likes to blanch his greens. Blanching vegetables means cooking them briefly in rapidly boiling water. Blanching is suitable for all sorts of leafy greens: chard, kale, beet greens, turnip tops, collards, cabbage, spinach, sea purslane, dandelion, and nettles. Blanched greens can be seasoned and served warm; chopped and added to stuffings, meatballs, soups, and stews; or dressed and served cold or at room temperature.
Try flavoring blanched greens with various combinations of lemon or vinegar, garlic, ginger, chile, pancetta or bacon, and anchovy. Combine greens with other vegetables such as shell beans, onions, and squash; or add them to dishes such as frittatas, gratins, soups, and pastas.
Recipe information
Yield
4 servings
Ingredients
Preparation
Step 1
Separate the ribs and leaves of the chard; they cook at different rates. Cut the leaves into broad ribbons and cut the ribs into 1-inch pieces. Heat a large pot of water to boiling and salt it generously—there should be enough salt in the water to permeate the greens and bring out their flavor. Taste the water; it should be as salty as seawater. Have a large bowl of ice water ready for refreshing the greens.
Step 2
Cook the chard leaves in the boiling water for 1 minute or so, until wilted. Lift the leaves out with a large strainer and immediately plunge them into the ice water, which stops the cooking so that the chard stays bright green. Next, blanch the ribs, cooking them until tender, 4 to 5 minutes. Transfer them to the ice water with the leaves and when cool enough to handle, drain, gather handfuls, and squeeze out the excess water.
Step 3
Peel the garlic and cut into slivers. Over low heat, warm some olive oil in a pan, add the garlic, and cook gently until fragrant and soft. Add the chard and cook, stirring, until it has warmed through. Season with salt and serve.
