Oliver likes to blanch his greens. Blanching vegetables means cooking them briefly in rapidly boiling water. Blanching is suitable for all sorts of leafy greens: chard, kale, beet greens, turnip tops, collards, cabbage, spinach, sea purslane, dandelion, and nettles. Blanched greens can be seasoned and served warm; chopped and added to stuffings, meatballs, soups, and stews; or dressed and served cold or at room temperature.
Cooks' Note
Try flavoring blanched greens with various combinations of lemon or vinegar, garlic, ginger, chile, pancetta or bacon, and anchovy. Combine greens with other vegetables such as shell beans, onions, and squash; or add them to dishes such as frittatas, gratins, soups, and pastas.
