Greens
Greens - making a cross cut into the root
As the thick root takes longer to cook through, make a cross cut into the root to allow for faster cooking. This will also allow water to be absorbed more easily to increase crispiness.
Greens - soaking in water to revive
If the greens themselves are in good condition, they will have good texture when used in stir-fried and simmered dishes. Also, this step allows dirt trapped in the roots to be removed naturally.
Greens - boiling in salt
To remove the bitterness from greens such as spinach, add salt to plenty of boiling water to achieve a salt concentration of about 1-2%, then add the greens, roots first. Boil for about 20 seconds, then remove and place in cold water.
Greens - separating leaves and stems
The cooking time required for stems and leaves differs. When you want to quickly saute, stems and leaves need to be cut apart and added in at different times. First add in the stems, and once softened, add in the leaves to allow for even cooking.
Glossary
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5min
110kcal
315mg
