Photo credit: www.epicurious.com

Rediscovering the Simplicity of Boiled Greens

Although I enjoy a vibrant kale salad, a steaming plate of stir-fried pea tips, or a comforting bowl of braised greens, my preferred method of preparing vegetables at home is far more straightforward: I boil them. While “boiled vegetables” might evoke images of bland and mushy cabbage, I’d like to offer a fresh perspective that may just change your perception.

In Taiwanese cuisine, tàng qīng cài (燙青菜), or boiled greens, are a staple found at many local eateries. Restaurants keep pots of water boiling vigorously, ready to cook seasonal leafy vegetables without delay. The greens are quickly submerged in a mesh strainer, cooked, drained, and then dressed with savory seasonings in mere moments, ready to enhance any meal.

At home, I’ve embraced boiled greens as a convenient addition to my weeknight dinners. My favorites include leafy Asian varieties such as water spinach, sweet potato leaves, and choy sum, although mature spinach, kale, or even romaine lettuce can suffice in a pinch. Start by washing the greens and removing any tough stems before plunging them into boiling water for 2 to 5 minutes, depending on the type of vegetable. The goal is to retain both their vibrant green hue and appealing texture.

Once cooked, it’s time for seasoning. Traditionally, boiled greens are often garnished with soy paste and minced garlic, but the possibilities are endless. I often enhance my greens with whatever ingredients I have on hand, including a spoonful of chili crisp or shallot sauce, sweet hoisin sauce, fried garlic with sesame oil, or even a drizzle of black vinegar along with soy sauce for a punch of flavor.

While boiled greens might not serve as a stand-alone dish, they complement meals beautifully—pairing especially well with bowls of scallion noodles, turkey rice, or delicious wontons. So the next time you desire a quick and effortless vegetable side dish, consider starting with boiling water.

Source
www.epicurious.com