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