Greens that lose their purple…

Karashina. Mustard greens.

Top is purple, and they are green under.

It’s blanching the greens : passing them in boiling water, then refreshing in ice-cold water so they keep the green and lose bitterness.

The sauce is sesame paste, plus hot chili and a little salt.
They have a not too strong taste, like young spinach.

But, but… they keep the green and where is the purple ? As you can see it leaks into the water.
When you boil veggies you get the nutrients leaving into the water they say, and you lose the precious vitamins.

I don’t as I boil my veggies in the water that will become my soup. That’s why today’s miso soup has its uncanny shades. The water was purple.

4 thoughts on “Greens that lose their purple…

  1. Pingback: Ryori, a Japanese classic menu… (compilation by cooking techniques) « GOURMANDE in OSAKA

  2. Pingback: Kuromame no shiso-ni : black beans, shiso and rice | GOURMANDE in OSAKA

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