While I love a hearty kale salad, a glistening plate of stir-fried pea tips, and a comforting bowl of braised greens, my go-to preparation for vegetables at home is simpler than all of these. Just boil them. Yes, I know “boiled vegetables” might conjure a vision of bland, colorless cabbage that has been cooked to near mush. But if that’s your perspective, let me change your mind.
In Taiwan, tàng qīng cài (燙青菜), or boiled greens, are a common side dish at hole-in-the-wall eateries. Pots of water are kept at a roaring boil, ready for whatever leafy vegetable is in season. The leaves are flung into a mesh strainer to cook in the liquid, drained with a flick of a wrist, plated and dressed with savory seasoning, and brought to your table all within minutes.
At home, boiled greens have become an easy way for me to round out my weeknight meals. I like to use leafy Asian vegetables like water spinach, sweet potato leaves, celtuce leaves, or choy sum. But in a pinch, mature spinach, kale, or romaine lettuce will also work. Start by washing and removing any fibrous stems, and then submerging them in boiling water for 2–5 minutes, depending on the vegetable. You’re looking to maintain its vibrant green color and textural integrity.
Seasoning comes after cooking. Traditionally, boiled greens are topped with soy paste and minced garlic, Taiwanese braised pork gravy, or savory lard and fried shallots. But the options are endless. I like to add whatever’s in my pantry: a spoonful of chili crisp or shallot sauce, sweet-sticky hoisin sauce, fried garlic and sesame oil, or even a splash of bold black vinegar and drizzle of soy sauce.
And while it doesn’t stand on its own as a main, this side pairs well with a bowl of scallion noodles, turkey rice, or wontons. So next time you’re looking for a fuss-free vegetable, just start with boiling water.
