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How to Boil Green Vegetables
Broadly speaking, we're talking about things like green beans, brussel sprouts, peas and so on. Not cabbage, which should never be boiled in my view, and not some of the more delicate greens like spinach and buk choy. Beans, peas and sprouts are best cooked in uncovered, rapidly boiling salted water until they are just cooked - which means they are still firm and cut cleanly. Drain them in a colander and then plunge them immediately into icy water. You can leave them there until you need them. This is the 'magic' step chefs use to keep greens truly green. They will go cold of course but that's not a problem. By using this method you can prepare your green vegetables well ahead of time, even the day before if necessary, and not have to worry about them until just before you serve the meal. When everything else is ready, have a pan of very hot but not boiling water on the stove. Drop the greens in, count to ten and drain them. They're ready to serve as is, or you can glaze them with melted butter, add nutmeg, pepper or toss them in a little balsamic. Easy, and a foolproof way of ensuring that the greens are ready at the same time as the rest of the meal.
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PLEASE VISIT THE CONTRIBUTOR'S WEBSITE
The Cool Cook
Taking the heat out of the kitchen
www.all-about-cooking.com
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