Leafy Greens: The Basics

Wondering what all those leaves are in your organic produce box?  They are delicious vegetables, of course!  But for newbies, it can be tough to distinguish one leafy green from the other, and it can be tougher to decide what to do with them.  Here is some guidance.

Some Types of Leafy Greens

Beet Greens: Often red-veined, the leaves have a mild beet-like flavor, though larger leaves can be more pungent.

Chard: Tasting a little like a cross between beets and spinach, chard can be light to dark green, with stems in colors from white to pink to orange to red. Chard is often referred to as Swiss chard.

Collard Greens: These thick, coarse, paddlelike leaves bring cabbage- and broccoli-like flavors.

Kale: This crinkly-leaf green has an assertive peppery bite.

Mustard Greens: Expect a hot, mustardy flavor in these light green leaves, though cooking can mellow the heat.

Turnip Greens: These greens impart both peppery and mustardy zing, which become less pronounced after cooking.

How to Cook Greens

This basic method yields four servings.

1. Prep the Greens

• Wash 12 ounces greens in cold water. Drain well. Remove the stems by cutting them away with a sharp knife. Discard any bruised leaves.
• Tear the leaves into pieces. You should have about 12 cups total.

2. Cook the Greens

• Bring a small amount of lightly salted water to boiling in a Dutch oven. Add the greens.
• Cover the pan and cook until tender. Chard and beet greens will take 8 to 10 minutes; kale, mustard, turnip, and collard greens will take 20 to 25 minutes.
• Drain the greens well in a colander, pressing to remove excess liquid.
• Toss with 1 tablespoon butter or olive oil, if desired, and season to taste with salt and pepper.

Adding Flavor to Cooked Greens

For more flavor, consider these options.

• Use chicken broth for the cooking liquid instead of water.
• Add chopped onions, garlic, and/or bacon to the cooking liquid.
• Top cooked greens with crumbled crisp-cooked bacon.
• After cooking, sprinkle greens with balsamic or cider vinegar.

Other Ideas

• Add the raw greens to a smoothie.
• Add the raw greens to almost any salad.
• Add the raw greens to a sandwich, wrap or quesadilla.
• Add the raw greens to another veggie dish toward the end of cooking.
• Lightly stir fry or steam the greens.