How To Blanch Escarole

Blanching Escarole: A Simple Guide

Blanching escarole is a great way to prepare this leafy green vegetable for use in a variety of dishes. Whether you’re looking to soften its bitterness or simply want to preserve its vibrant color and nutrients, blanching is the perfect technique. In this guide, we’ll walk you through the steps to blanch escarole to perfection.

What You’ll Need:

• A large pot
• Water
• Ice
• Salt
• Fresh escarole

Step 1: Prepare the Escarole

Start by washing the escarole thoroughly under cold running water to remove any dirt or debris. Then, trim off the tough stem ends and separate the leaves.

Step 2: Boil the Water

Fill a large pot with water and bring it to a rolling boil. Add a pinch of salt to the water to enhance the flavor of the escarole.

Step 3: Blanch the Escarole

Once the water is boiling, carefully add the prepared escarole leaves to the pot. Let them cook for about 1-2 minutes or until they are just wilted.

Step 4: Ice Bath

Quickly remove the blanched escarole from the boiling water and immediately transfer it to a bowl of ice water. This will stop the cooking process and help the escarole retain its bright green color.

Step 5: Drain and Pat Dry

After the escarole has cooled in the ice bath for a few minutes, drain it well and gently pat it dry with paper towels to remove any excess moisture.

Step 6: Use as Desired

Your blanched escarole is now ready to be used in your favorite recipes. Whether you’re adding it to soups, salads, or sautés, blanching has helped to enhance its flavor and texture while preserving its nutritional value.

Now that you’ve mastered the art of blanching escarole, you can enjoy this versatile vegetable in a whole new way. Experiment with different seasonings and cooking methods to create delicious dishes that showcase the natural goodness of escarole.

Happy cooking!