Michael Graydon & Nikole Herriott
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.
When working with a large quantity of greens, it’s much easier to sauté them if they’re blanched first. Their time in the olive oil is more for flavoring and reaching the ideal texture.