Organic Recipes
Nearly every week someone asks about cooking greens. There's some variation but the question usually goes like this: "I have cooked spinach,usually frozen, but just pop it in the microwave. But I have never cooked _______________ (kale, chard, beet tops, etc fill in the blank). I know 'it' is very healthy and packed with vitamins and am hearing how important it would be to eat more of these," the customer says holding a bunch of greens. "How do you cook them?"
If you are in a hurry the simplest is to separate the leaf from it's stem. Chop the leaf and stem into bite-size pieces, keeping them separate from each other. Crush some garlic or chop some onion and heat them briefly over moderate heat in thick bottomed cookware with some olive oil. Use cast iron or double clad stainless steel around an aluminum core to prevent scorching. In about a minute, add stem pieces and stir, sauteing five minutes. add greens and stir maybe adding 2-3 tablespoons water and cover for 3-4 minutes.Uncover and stir ,cook until done to your preferred taste. Frequent stirring is recommended to prevent scorching.
I grew up on greens cooked in a southern style flavored with chopped bacon or ham. Bacon provided the oil. Not the most healthy on a regular basis. To get the same flavor I use Wrights Liquid Smoke. I pour a small amount into a one quarter teaspoon and then add it drop by drop to the cooked greens to taste. Poured from the bottle it is too easy to add far to much and spoil the whole dish.
Some greens like Collards have a stem too tough for cooking and need to be discarded as do over-mature or stale greens though many of these can be used in soups.
Different varieties can be combined, cooked and served in the manner described above.
Chards or kales can also be blanched and substituted for spinach in pasta dishes or just steamed and served with a condiment like balsamic ,wine or other flavored vinegars.
Sometimes a green or greens will have a bitter taste. This has more than one cause but weather is one of the most common. The remedy I learned from my mom is to prepare the greens for cooking as usual. Put the greens in boiling water 4-6 minutes depending on freshness. Drain in strainer pressing out the rest of the liquid. Complete cooking as describer above remembering greens are already nearly cooked and adding liquid may not be necessary.
Most Asian greens like Bok Choi or Napa Cabbage can be cooked in the same manner. All greens can be used in soups and, if tender, in fresh green salads. And all cooking greens can be used in all manner of stir-fry recipes.
My favorite "go-to" cook book is JOY OF COOKING. and any one of two or three Asian cookbooks giving me an unlimited supply of varied recipes for all seasons and occasions.
Not only are all greens a healthy choice; filled with vitamins and minerals, they are easy to prepare in endless variety and have ready to serve in minutes.