Blanch Spinach by Boiling a Kettle, Not a Pot of Water
Cooking spinach and other greens – whether for lasagna or serving – usually involves boiling or blanching them in a saucepan of boiling water. This method from America’s Test Kitchen transfers water to greens, not greens to water.
Blanching the greens, or quickly cooking them in hot water to get them browned and softened, then shocking them with cold water to stop the cooking process (so they don’t soften and retain their texture) is the best way to cook tender greens. However, sitting and waiting for a pot of water to boil for a few seconds of cooking is not fun. Instead, take a kettle – electric or otherwise – and boil it.
When the water boils, transfer the herbs to a strainer or colander and cover with hot water. Then rinse them with cold water as much as possible. That’s all there is to it. You save time, save water, and keep your greens delicious.
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