Secret trick! Here's how to boil cassava leaves to make them soft and fresh green

Daun singkong rebus/foto: shutterstock.com

Want cassava leaves that stay green and tender when boiled? Use this simple trick to get perfect results! Check out the full method here.

Cassava leaves are a nutrient-rich green vegetable that is often used as a complement to various traditional dishes. In addition to its delicious taste, these leaves also have health benefits, such as being high in fiber and rich in antioxidants. However, many people face problems when boiling themif not done properly, cassava leaves can become tough and lose their fresh green color.

Well, there is an easy trick that you can try to keep cassava leaves soft and bright green. Instead of just soaking them in ice water, you can add one simple kitchen ingredient that will make the boiling process more effective. Curious? Let's see the complete method!

Cassava leaves contain small amounts of cyanide acid which is dangerous if eaten raw. Therefore, boiling them is an important step to remove this toxic substance and reduce the bitter taste. In addition, the right boiling technique also maintains the nutritional content, such as vitamin C and iron, so that it is not lost.

For your information, baking soda is a kitchen ingredient that can be used to maintain the green color of cassava leaves. Baking soda helps maintain chlorophyll, so the leaves stay bright after being boiled. In addition, cooking oil and salt can also be added. Oil prevents oxidation, while salt speeds up the breakdown of fiber, making the leaves more tender.

Here are the steps:

• Prepare the ingredients: 1 bunch of cassava leaves, 2 tsp baking soda, 1 tsp salt, 1 tbsp cooking oil, enough water.
• Boil water until boiling: Wash the cassava leaves thoroughly. Use a large pot to submerge the leaves. Turn on medium heat until the water boils, then add salt and cooking oil.
• Add cassava leaves: Stir well and do not cover the pan to maintain the green color. Boil for 5-10 minutes.

Do not boil for too long so that the leaves do not become soft. Check the texture with a fork, if it is soft, remove and drain.

Some common mistakes when boiling cassava leaves:

• Covering the pot while boiling can cause the leaves to change color.
• Boiling for too long, which causes the leaves to lose nutrients.
• Not using enough water, which causes uneven boiling.

Avoid these mistakes to get tender, bright green cassava leaves!

Q: Is baking soda mandatory? A: Not mandatory, but highly recommended as it helps maintain the green color.

Q: Why do cassava leaves have to be boiled? A: Because they contain cyanide acid which is dangerous if eaten raw.

Q: What are the benefits of adding oil? A: Oil helps lock in moisture and prevents discoloration.

Q: How long can cassava leaves be stored? A: In the refrigerator, boiled cassava leaves can last 3-5 days if stored dry and tightly closed.

(brl/red)