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!!