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Blanched Kale

Blanched kale offers a nutritious and visually appealing side dish with its vibrant color and tender texture. Briefly cooking kale in boiling water and then immersing it in ice water helps retain its bright hue and crispness. This versatile dish can be a delightful addition to salads or pasta, or enjoyed on its own. It’s an efficient way to incorporate a healthy dose of leafy greens into any meal, providing both flavor and nutrients without overwhelming preparation time.

Ingredients

  • 1 bunch kale leaves, stems removed
  • 1 tsp salt

Instructions

  1. Bring a large pot of water to a boil.
  2. Prepare an ice bath by filling a bowl with cold water and ice cubes.
  3. Add salt to the boiling water and stir until dissolved.
  4. Place kale leaves in the boiling water and blanch for 2 minutes.
  5. Using tongs or a slotted spoon, immediately transfer the kale to the ice bath to stop the cooking process.
  6. Once cooled, drain the kale in a colander and gently squeeze out excess water with hands or a clean towel.
  7. The blanched kale is now ready to be served as a side dish or used in various recipes like salads and pasta.

Keywords: Nutritious, Versatile, Leafy Greens

Spice Rack: Salt

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