Cooking Tips for Greens
Posted By travis on August 8, 2009
A few quick tips for Greens. One thing to keep in mind when cooking greens is to steam them when ever possible – this helps to keep the nutrients in and they look much better when steamed rather than boiled.
- You’ll need more greens per cooked serving than you might think. Cooked greens freeze well and it is better to have more than enough than not enough.
- Cook greens in an enameled or stainless steel pot so their acidity doesn’t react with the metal.
- Refrigerate and keep greens unwashed until just before cooking; if they’re stored even slightly damp, they rot quickly.
- To wash, fill a sink with lukewarm — not cold — water. (Soil washes off more easily with lukewarm water.) Dunk the leaves into the water until all the grit is removed, or rinse under a gentle stream of water that won’t bruise the tender leaves. Layer in paper towels in a salad spinner.
- Remove the stems from older Swiss chard, spinach, kale, or beet greens: Fold over each leaf lengthwise with the underside facing you. Grasp the leaf with one hand and pull off the stem with the other hand.
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