In addition, blanching cleanses the surface of dirt and organisms and enhances the colour of green vegetables. So, palak paneer and spinach soup would look greener and have most nutrients intact. Blanching also allows you to keep your leafy greens refrige

This technique can be used for leafy greens such as collards, kale, Swiss chard, and spinach. Blanched greens can be stored in an airtight container in the refrigerator for up to 4 days. See how to use blanched greens.

Leafy greens such as spinach, kale, and chard need to be briefly cooked before they are frozen. Skip this step and you'll end up with black goo when you defrost your greens (yuck). The brief cooking halts an enzymatic process that would otherwise make