How to Cook Greens

The strong greens (kale, collards, mustard greens, turnip greens and beet greens, to name a few) have rather a bad reputation as bitter and slimy. Cooked to somewhat less than the point of death, though, greens can be a wonderful, potent wake-up call for the mouth.

Difficulty:

Easy

Instructions

Things You'll Need

• Chard
• Collard Greens
• Spinach
• Kales
• Chef's Knives
• Cooking Pots
• Cutting Boards
• Strainers
• Vegetable Steamers
• sauté pans

1. 

   Wash greens well to remove any dirt or sand.

2. 

   Remove the stems if they're thick. Don't toss them; chop them into bite-sized pieces. You can cook them later or eat them with the greens. (They'll take a little longer to cook, so start them first.)

3. Boil the greens for 3 to 5 minutes in salted water, or until just tender. (Add the stems a few minutes before the leaves.)

4. 

   Steam the greens for 2 to 3 minutes.

5. 

   Braise greens by heating a little olive oil over medium heat. Add some minced garlic and red pepper flakes and sauté for 30 seconds, then add the greens, along with the water that clings to their leaves from washing. Sauté the greens until they're slightly wilted, then cover and braise until tender (just a few minutes). Season with salt and pepper.

6. Pair greens with beans such as chick peas (garbanzo beans) or white beans. The beans make for a hearty dish and mellow out the taste of the greens.

7. Spruce up greens with diced tomato and a dash of lemon juice or hot pepper sauce.

8. For traditional Southern greens, boil with pork shoulder for an extended period - up to an hour.

Tips & Warnings

• These tips also apply to sweeter greens such as chard and spinach.