A steaming pot of mixed greens provides a flavorful side dish with a nutritional punch. Kale, collards and turnip and mustard greens are just a few of the sturdy greens that work well in cooked dishes. Boiling, the common method for cooking greens, leaches out any residual bitterness and results in tender vegetables. Avoid wilted, damaged or slimy greens and select only healthy green ones to ensure the best flavor and quality after cooking.
Fill the sink or a bowl with cold water. Hold the greens by their stems and dunk the leaves into the water. Swirl the leaves around to rinse out any soil or grit, and then shake off the water.
Cut off any tough stems or damaged leaf parts with a sharp knife.
Fill a pot with 1 quart of cooking liquid for every 2 pounds of greens, such as water, meat broth or vegetable broth. Add your preferred seasonings, including salt and pepper. Cubed salt pork or small pieces of bacon can also add flavor to the cooking liquid and the greens.
Stir the greens into the liquid. Bring the water to a boil. Lower the heat and cover the pot, allowing the greens to simmer in the liquid for about 45 minutes.
Drain the greens in a colander or remove them from the cooking liquid with a slotted spoon. Add additional seasonings to taste, if desired.
How to Cook Southern-Style Collard ...
What Kind of Ham to Use for a Boiled ...
How to Juice a Daikon Radish
How to Blanch Kale for Freezing
How to Cook Collard Greens in a Crock ...
How to Cook Fresh Broccoli in a Slow ...
How to Boil Celery
How to Gargle With Sea Salt
How to Roast Turnips
How to Cook Healthy Good Tasting ...
How to Boil Conch in the Shell
How to Cook Fresh Turnip Greens
How to Cook the Neck of a Deer
How to Steam Cook Cabbage
How to Reheat Leftover Pork Chops ...
How to Cook Brussels Sprout Greens
The Healthiest and Best Way to Cook ...
How Do I Roast a Picnic Ham?
How Long Does It Take to Steam a Yam?
Perfect Way to Cook a Pork Chop in the ...
- Young, tender greens may require a shorter cooking time compared to tough, older leaves. You can also steam tender greens for five minutes or until they just begin to wilt.
- Save the cooking liquid from greens and use it in place of vegetable broth in other recipes.
Jenny Harrington has been a freelance writer since 2006. Her published articles have appeared in various print and online publications. Previously, she owned her own business, selling handmade items online, wholesale and at crafts fairs. Harrington's specialties include small business information, crafting, decorating and gardening.