Preparation

Wash greens thoroughly. Place them in a sink filled with lukewarm water and swish around; (tepid water helps to remove the grit faster than cool water). Remove any roots, stem the greens if necessary, and repeat the washing process until the grit disappears. For salad greens, whirl in a salad spinner or pat dry in paper toweling.

Mild-flavored greens like spinach, kale or chard can be steamed until barely tender. Stronger-flavored greens like collards, mustard or turnip greens benefit from longer cooking in a seasoned broth. They should also be blanched before adding to soups and stews, otherwise a bitter flavor will predominate.

Note: Don't cook greens in aluminum cookware which affects both their appearance and taste.