💚Tender-Crisp Green Greens
Vibrant green & perfectly tender vegetables that can be prepared in advance. Note: you need ice to plunge the veg in after boiling. Make sure you have some!
Servings: 6
Equipment
- Spider or slotted spoon handy for scooping out kale from boiling water
- Tongs good for removing the broccolini and green beans.
- Salad spinner great for shaking off excess water
Ingredients
- 250 g green beans
- small bunch kale (2-3 handfuls of leaves)
- 250 g broccolini about 12
- 3 ½ litres water
- Tablespoon salt
- 4 tablespoon olive oil
- 50 g butter
Instructions
- Prep Veg – Trim the stalk ends of the green beans. Strip the kale off the stems and cut out any thick fibrous veins inside the leaves. Cut down through the stems of any broccolini stems that are thicker than the others.250 g green beanssmall bunch kale250 g broccolini
- Boil Water – add water to a large saucepan. Add the salt. Bring to the boil over high heat.3 ½ litres waterTablespoon salt
- Prepare Ice Bath – tip icecubes into a large bowl. Add cold water.
- Blanch Veg – one vegetable type at a time, add to the boiling water. Bring the water back to the boil. Time three minutes for the broccolini, two minutes for the green beans and 30 seconds for the kale leaves. At the end of the time, quickly remove the vegetable and plunge into the iced water. Make sure they are fully immersed. After approximately the same amount of time they were cooked for, remove to a salad spinner to drain. Allow the water to come back up to the boil before adding the next vegetable.
- Dry & Wrap – lay the spun vegetables down on sheets of paper towel. Roll up and store in ziplock bags or plastic containers in the fridge until ready to reheat and serve.
- Reheat – melt butter and oil together in a large wide pan. Add all the vegetables and toss in the hot fat to reheat.4 tablespoon olive oil50 g butter