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Greens, Beet, Chicory, Collards, Escarole, Kale, Mustard, Spinach, Swiss, Chard, Turnip

greens

All of these varieties of greens have a strong, biting flavor and a rich green color. Young greens are milder and more tender and can be tossed in salads; older greens become bitter and should be cooked for the best flavor.

How to Buy

Choose tender, young, unblemished leaves with bright green color.

How to Prepare

Remove root ends and imperfect leaves. Wash several times in water, lifting out each time; drain.

How to Cook Conventionally

For greens except spinach, cover and cook with just the water that clings to leaves over medium-high heat 8 to 10 minutes or until tender. For spinach, cover and cook with just the water that clings to the leaves over medium-high heat 3 to 5 minutes or until tender.

How to Microwave

For beet tops, chicory and escarole, place 2-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 8 to 10 minutes, stirring once, until tender. For collards, kale, mustard, spinach, Swiss chard and turnip, place in 2-quart microwavable casserole; add 2 tablespoons water. Cover. Microwave 4 to 6 minutes, stirring once, until tender.

Try it Out in a Recipe

Hot and Spicy Greens
Hot and Spicy Greens
Give this stir-fry version of collard greens a try. It departs from the traditional southern version...
 
Fish and Collard Greens
Fish and Collard Greens
Explore culturally-rich food from the Congo with a fish stew often served with yams or sweet potatoe...
 
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