Cooking greens couldn’t be simpler. Simply wash them well, and then cook them in a skillet with just the water still clinging to the leaves (this is how you cook spinach, too). You could leave it at that, but these healthful vegetables also provide an opportunity to get creative; greens have a special affinity for salty-sour tastes.
Choose from the categories below and follow these basic instructions:
In a nonstick Dutch oven, heat 1 tablespoon of olive oil over low heat.
Add 3 minced garlic cloves and 1/2 cup chopped onion, and sauté until tender.
Add 1 VEGETABLE from the list below and cook until tender, 5 to 10 minutes.
Stir in 12 cups of GREENS (with any water still clinging to them), 1 or 2 ADD-INS, and 1/4 teaspoon salt.
Cover and cook over medium-low heat, stirring occasionally, until the greens are soft and tender, from 5 to 15 minutes.
The timing will vary with the sturdiness of the greens; soft Swiss chard will be done first, and hardier greens, such as kale and collards, will take longer. Once the greens are cooked, stir in 1 FINAL TOUCH.