Cooking Basic Greens
This is a great recipe to have cooked greens on hand for any number of recipes that call for greens. You can use Kale, Collard Greens, Mustard Greens, Turnip Greens, Chard, etc. If you are ambitious about cooking, you’ll already have great recipes in mind. For me, I tend to keep it simple. I will sauté garlic in olive oil and then toss the greens in the garlic and olive oil and serve. Sometimes, I will add cranberries or raisins to the olive oil and garlic, let them plump up a bit and then add the greens. That is very good! And you can always garnish with your favorite nuts, roasted or not.
- One bunch of Greens chopped
- Boil 2 cups water in a large skillet with tight-fitting lid.
- Add the Greens to the ALREADY BOILING WATER and a bit of salt.
- Boil over high heat for 4 or 5 minutes.
Boiling quickly like this stabilizes enzymes in the greens preserving the most nutrients. We have all been taught that steaming is the best way to preserve nutrients, but it also preserves the bitterness inherent in many greens. The quick boil method preserves most of the nutrients and allows you to pour off the bitterness