Blanching the greens was a topic of great interest. It was new to our chef students. We discussed why you would do it, then watched a professional chef’s video explaining it. It all paid off as most students agreed with Cherish Brown who said, “I like the greens better than the chicken!” We did have some difficulty getting our chicken up to a safe temperature around the same time in our toaster oven. It caused a bit of a delay, but we managed to get it done.