What You'll Need
- Large bowl
- Wilted greens and/or herbs*
- Ice water and ice to fill large bowl*
*See Chef Notes for further information
The ice bath shocks the wilted greens, if not returning them to their original state at least making them crisper and more palatable.
Dry the greens/herbs thoroughly if they are going into a cooked preparation (to avoid adding unwanted moisture to the dish), but if they are going into a salad a little water left on the greens will help the dressing adhere better.
Ice baths are used to halt the cooking process for greens as well. For example, if you are boiling kale or spinach, when it has reached the desired level of doneness, plunge it into an ice bath and not only will the greens not get overdone but they will retain their brilliant green color.