Do you blanch your veggies? You might want to start!
Ever sauteed broccoli to see it go from vibrant green to a very unappealing, matte shade of “dirty-gray green”? Blanching helps keep your veggies vibrant! In addition to the color, blanching also locks in the vitamins in nutrients, shortens cooking time, helps remove the dirt and bacteria, and for veggies like Kale, denatures the enzymes that make it bitter.
My husband blanches our veggies when we cook, and it really does make a difference – the color alone is MUCH more appealing!
Who’s a blancher, here?