I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not. <img alt="" class="inlineimg" src="http://www.mothering.com/discussions/images/smilies/shrug.gif" style="border:0px solid;" title="shrug">
<div class="smallfont" style="margin-bottom:2px;">Quote:</div>
<table border="0" cellpadding="6" cellspacing="0" width="99%"><tr><td class="alt2" style="border:1px inset;">
<div>Originally Posted by <strong>KatWrangler</strong> <a href="/community/forum/post/14713519"><img alt="View Post" class="inlineimg" src="/community/img/forum/go_quote.gif" style="border:0px solid;"></a></div>
<div style="font-style:italic;">I thought you could revive some veggies by shocking them. But I am not sure if its rinsing in warm water and then throwing them in a bowl of ice water or not.</div>
I tend to think of "shocking" vegetables as being rapid cooling in ice water after blanching. Limp greens may perk up a bit if just trimmed at the stem end and soaked in cold water for an hour or so, but I wouldn't bother with a warm-water rinse. As stated above, so long as the leaves are free of yellowish rot or slime, they're edible. With chard, "rubbery" stems may be salvageable even if the leaves are not.