Simple Way to Cook Leafy Greens

Southern cooks often simmer collard greens with a ham hock.

Leafy greens provide a low-calorie source of vitamins A and C as well as several minerals. Cooking times are longer for tougher greens such as kale and collards than for tender greens such as chard and spinach, but the cooking techniques are similar. Johnna Albi and Catherine Walthers, the authors of "Greens Glorious Greens," recommend boiling greens for a short time to achieve the best combination of nutrition, flavor, and color.

Things You'll Need

• Knife
• Cutting board
• Large skillet with lid
• Slotted spoon
• Colander (optional)

Instructions

1. Place any greens with large stems on the cutting board and chop off the stems.

2. Fill your sink with lukewarm water and swish the greens around in the water to remove dirt. Drain the water and repeat until you do not see dirt in the sink. Shake the leaves to remove excess water.

3. Chop large leaves by stacking them on a cutting board and slicing width-wise into strips.

4. Add approximately 2 cups of water per pound of greens to the skillet and bring the water to a boil. Skip this step for tender greens such as spinach.

5. Add the greens once the water is boiling and put the lid on the skillet. Cook for 3 to 10 minutes, depending on the type of green. Watch for the greens to wilt and taste-test them for doneness.

   For tender greens, add the leaves to the pan with only the water remaining on the leaves from washing. Cover and cook just until wilted.

6. Remove the cooked greens with a slotted spoon or drain them in a colander and transfer them to a serving dish. Season to taste with butter, salt, and pepper, or try sprinkling the greens with lemon juice or vinegar.

Tips & Warnings

• When purchasing greens for cooking, keep in mind that they will shrink by one-quarter or more of the original volume.

• Add raw, washed greens to a soup in the last 5 to 10 minutes of simmering.

• Do not cook greens in aluminum or use aluminum utensils.

References

• "Greens Glorious Greens"; Johnna Albi & Catherine Walthers; 1996
• "Fast and Healthy Ways to Cook Vegetables"; Penny Noepel; 1989
• Clemson Cooperative Extension: Leafy Green Basics

Resources

• Epicurious: A Visual Guide to Cooking Greens