Cook, don’t steam, your greens!
As I’m getting more and more into the world of greens–kale, Swiss Chard, Collard, Beet, and Turnip Greens–I’m interested in different cooking techniques. Steaming, however, should not be one of them as it will turns your beautiful greens an ashy gray. An acid in the greens is responsible for the color change, however, when cooking in a lot of water or other cooking fluid, it washes away the acid, preserving its beautiful color.
My tried and true favorite ‘greens’ recipe can be found here! Mmm!
Reference: Joy of Cooking
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Thanks for the tip. It’s a big enough struggle getting my boys to try the bright greens; can’t imagine making them try grey ones!
Oh hey! Maybe that is why Roden is so strongly against adding liquid. A little liquid doesn’t hurt tho’.