Leafy greens brim with nutrients and great flavor. Here's how to cook them up.
Sturdy leafy greens, such as chard, kale, mustard, beet, collard, and turnip greens, are known as cooking greens. They bring valuable nutrients to your diet, along with some sparkle, flavor, and color to your table. With the exception of collard greens, most cooking greens can be shredded and used raw in small amounts with other, more tender lettuces in a salad mix. However, these sturdy greens are most commonly served cooked. We'll show you the basic how-tos for cooking greens, then point the way to recipes that call on a variety of these healthful veggies.
Here are the flavor profiles of some of the common cooking greens you're likely to find at the market.
Choosing and Storing Cooking Greens
How to Cook Greens
This basic method yields four servings.
1. Prep the Greens
2. Cook the Greens
Adding Flavor to Cooked Greens
For more flavor, consider these options.
-Ever failed a cooking pan to the brim with greens only to have a single eddy betty serving come out? Well, for once let your eyes be bigger than your stomach. Learning how to cook greens is all about proportioned. To start, wash your greens in a colander. Today, we're prepping Swiss Chard. Cut off the thick stems and chop in to your desired size. Transfer your goodies to a salad spinner. These are a must have for frequent greens eaters. Now the fun part, let it spin. In a pan of hot oil, also carefully use tongs to add in one batch of greens. Let the greens welt watching them carefully. It's all about patience my friend, patience. Transfer your cooked greens to a serving platter just in time for dinner. Flavor up the side dish fit for Popeye with salt and pepper. Now, dig in. When it comes to enjoying greens, let your eyes rule your stomach.