Greens: How do you cook 'em? (ingredient, lentil, sugar, mustard)

[Ohiogirl81]

I've been wanting to learn how to cook greens for quite awhile: mustard, kale, swiss chard, turnip, spinach, collards, endive, beet ...

I've had good greens, and I've had bad greens but I've never been able to put my finger on what made them good or bad, so I'm willing to experiment with seasonings and cooking methods.

How do you cook greens, and/or what types of recipes do you incorporate greens into?

Thanks in advance!

[bongo]

I use a wide variety of the greens you mentioned chopped finely into soups: lentil, split pea, vegetable and bean soups.

I also use them finely chopped in stir-fry recipes.

I even tuck them finely chopped into spaghetti sauce.

I finely chop & saute them first, then add to any casserole.

Have fun with those greens! They are so nutritious!

[Ohiogirl81]

And here's another question: What are the flavor differences between the various types of greens? I know what spinach tastes like, and chard and endive. How do the flavors of the other greens compare?

[Bulldogdad]

Sautee at Med heat with a little garlic in EVOO and a little sea salt. I toss in some bacon bits sometimes.

For the tougher greens like collard I boil them for a few minutes first and drain well.

Try them all and discover the flavor for yourself. Given the wide regional growing areas youll get taste differences. Not to mention your own palete.

[Cliffie]

Beet greens taste a lot like beets. Turnips, being members of the cabbage family, are much more cabbagey but in a strongly flavored way. Kale tastes like cabbage except for the pebbled texture -- the darker the leaf, the stronger the flavor.

I like Kale Krispies made by tearing up kale leaves that have had the stiff spines removed, tossing them with a tiny bit of oil and some salt, and baking them in a 350-degree oven until they are like potato chips. Watch them carefully -- once they burn they are no longer edible.

[greatblueheron]

Those of us from the SE also incorporate one more ingredient....
kinda secret but:

a pinch or two of sugar.

Originally Posted by Bulldogdad

Sautee at Med heat with a little garlic in EVOO and a little sea salt. I toss in some bacon bits sometimes.

For the tougher greens like collard I boil them for a few minutes first and drain well.

Try them all and discover the flavor for yourself. Given the wide regional growing areas youll get taste differences. Not to mention your own palete.

[lubby]

Most of the time it's the same garlic and oil , nutmeg, salt and pepper. I was told nutmeg and greens go well together and they do!I have used fresh spinach to make creamed spinach. I don't like collards though.I have even sauted beet greens. The tops on fresh beets are very good.

[Pikantari]

I guess I'm old fashioned. I used to make collards, but haven't in so many years.

I would get a bunch of them and be very sure to rinse them well. There is nothing worse than scraping the bottom of the pot and feeling sand!

I cut out the spine of the leaf and then roll it up and cut it in half and all the way across in about an inch long increments.

I usually cook them in some water, salt and fat back. I can't remember for how long, but it seemed like hours, until they were tender... I would add vinegar to mine in the bowl sometimes...

[bongo]

Originally Posted by Cliffie

I like Kale Krispies made by tearing up kale leaves that have had the stiff spines removed, tossing them with a tiny bit of oil and some salt, and baking them in a 350-degree oven until they are like potato chips. Watch them carefully -- once they burn they are no longer edible.

Costco now carries big bags of baby kale that would work for this.

[JGC97]

I love the kale chips.

I need to eat more greens and thanks to the suggestions here today, I'm going to do that tonight. Thanks all

Going to the store right now.