How to Cook Greens

Collards, Chard, Kale, Beet Greens

How to Cook Greens
 
Ryan Goodwin avatar
Ryan GoodwinPublished on 2/8/2018

Simple, simmered greens are healthy and delicious. Not difficult to cook either, and if you buy beets or turnips, you often get greens as a bonus. Here's my basic routine.

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1 Comments

What you will need

Greens

Olive oil

Broth of some type

How to cook

1

First I like to remove the stems. Just fold the leaf around the spot where leaf meets stem and pull, tearing the leaf from the rib until it is soft enough to break.

First I like to remove the stems. Just fold the leaf around the spot where leaf meets stem and pull, tearing the leaf from the rib until it is soft enough to break.

2

Scrub the stems and leaves in cold water. Kinda a waate of water, but greens can be pretty dirty.

Scrub the stems and leaves in cold water. Kinda a waate of water, but greens can be pretty dirty.

3

Slice up the stems. I like to cut them nice and thin.

Slice up the stems. I like to cut them nice and thin.

4

In a little olive oil, gently cook the stems until tender.

In a little olive oil, gently cook the stems until tender.

5

Pile the leaves on top and let them cook down gently on medium low heat. They loose a ton of volume when they cook, so it's okay if the pan seems ridiculously full at first.

Pile the leaves on top and let them cook down gently on medium low heat. They loose a ton of volume when they cook, so it's okay if the pan seems ridiculously full at first.

6

Just simmer away until tender. Some greens will release a lot of liquid, but if you find that the pand dries out before the leaves are tender, just add some water or broth, maybe even a splash of wine.

Just simmer away until tender. Some greens will release a lot of liquid, but if you find that the pand dries out before the leaves are tender, just add some water or broth, maybe even a splash of wine.

7

Season and serve

When they're tender, add some salt and pepper and serve. There are a lot of modifications you can make to this recipe. Add a little mustard or vinegar at the end. Sautee some onion, garlic, ginger, or bacon with the stems. Up to you.

Comments

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Peter Laxalt avatar
Peter Laxalt2/13/2018 ☰
I'm the most guilty at not washing greens. Adds flavor and minerals 😂. I also like the technique of cooking the stems too, can't forget about those
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