Greens & Crucifers

Bag greens in a single layer to prevent bruising and ensure even cooking.

Shock in ice water immediately for salads to lock in color.

Pat dry before finishing so sauces adhere.

Season right after cooking so the greens absorb dressings before cooling.

For broccoli, sear cut sides in a hot pan after the bath for caramelization.

Add a splash of vinegar or citrus to keep flavors bright.

Use a clean towel to squeeze out excess liquid before incorporating into dishes.

Season after pressing to avoid washing away flavor with the moisture.

Blend with a bit of cream or stock for an instant sauce for fish or chicken.