The Basic Cookery – Blanching
Blanching is one of those culinary techniques that often goes unnoticed, yet it plays a vital role in many dishes. At its core, blanching is a simple process: Briefly boiling vegetables and then plunging it into ice water to stop the cooking. While it might sound basic, this method opens the door to enhanced flavors, vibrant colors and improved textures
Greens Blanched 
Greens Iced 
Greens with Orange Zest , Onion and Apple
The first step in blanching involves immersing vegetables, in rapidly boiling water. Remove from boiling water, the vegetable is shocked in ice water. This stops the cooking process and locks in the color.
Though blanching is a straightforward process, its application are vast. It teaches us something fundamental about cooking: that something the most simple is the foundation to the greatest impact.