Blanching bok choy

[Blueberry]

I never bother either. Basically the point of blanching greens before final cooking is to take out some of the "green" flavor, what DH calls a "sharp" flavor. Unblanched strong greens can overwhelm a dish to some people's palates - I just don't happen to be one of those people.

This is interesting to me - and I think might be very helpful! Lots of greens are overwhelmingly bitter to me - This makes me wonder if I would like them more (and therefore eat them more) if I blanched them first. I think I'll try it soon! Thanks!!

[alexis_the_tiny]

Sounds like something my mom calls Choi Sum. I just call it the chicken rice veggie since chicken rice stalls sell them often. The common way to cook them is to steam or boil them in water until the stalks are tender and leaves are bright green. Then you saute some garlic in hot oil, pour it over the veggies, mix some oyster sauce and water in the same pan, heat it a little and pour it over everything.

One guy has a real novel way of serving them though. He steams them until the stalks are tender, then chills them cold. And serves the veggies up with wasabi and soy sauce for dipping. Its actually quite a tasty way of eating them.

[westtexas]

If you decide to blanch, I would definitely recommend steaming them instead of dropping them into water. That way they don't lose nearly as many of their nutrients to the water around them.