To cook spiderwort, you’ll need a skillet that can fit all the stalks in a single layer. Start by filling the skillet with about 3/4 inches of water and bring it to a boil. This will create a steaming environment for the spiderwort to cook.
Once the water is boiling, carefully place the spiderwort stems in the skillet. Make sure they are arranged in a way that they are not overcrowded, allowing them to cook evenly. It’s important to cover the skillet with a lid to trap the steam and heat inside, ensuring thorough cooking.
Let the spiderwort cook for about 2 minutes. This short cooking time will help retain its vibrant color and crisp texture. It’s important to avoid overcooking, as this can result in a mushy consistency.
After the spiderwort has been cooked, you have the option to blanch it. Blanching involves immediately plunging the cooked spiderwort into a bowl of ice water. This helps to stop the cooking process and preserve the vegetable’s bright green color.
To blanch the spiderwort, prepare a bowl of ice water before cooking. Once the spiderwort is cooked for 2 minutes, carefully remove it from the skillet using tongs or a slotted spoon and immediately transfer it to the bowl of ice water. Allow it to sit in the ice water for a few minutes to cool down completely.
Once the spiderwort has been blanched, it can be used in various dishes. It can be added to salads, stir-fries, or used as a side dish. The blanching process helps to maintain its vibrant color and crispness, enhancing its visual appeal and texture in your dishes.
Remember, cooking times may vary depending on the thickness of the spiderwort stalks and personal preference. It’s always a good idea to test the doneness by tasting a piece before removing it from the skillet.
Cooking spiderwort can be a delightful way to enjoy this unique vegetable. Experiment with different cooking methods and seasonings to discover your favorite way to prepare and enjoy it.
