This time of year our garden is bursting with all types of greens. Here is how to cook greens so they keep all their nutrients and so tender and delicious.
How We Cook Our Spring Greens:
- Now I mostly grow tender greens. I am not a fan of bitter greens like collards.
- The day I am cooking them I cut a hug pile of them and take them inside and put them in a giant bowl I bought at Smart and Final.
- Lay them all in the bowl and fill with cold water and let them soak. This keeps them fresh and crisp and helps to wash dirt off.
- Rinse under cold water and put on paper towels to dry or in a large colander.
- I like to chop up the greens in loose large pieces. The only greens I cut the leaves off of the stalks is the kale. Everything else I use stalk and all.
Ready To Cook The Greens
- You are going to end up with a huge pile. I take my largest saute pan and put a generous drizzle of olive oil.
- Sometimes I toss in other tender vegetables like sliced mushrooms.
- Pile as much as you can in the pan like below. I always use my Copper Chef pan. It is my absolute favorite, safe non stick pan. If you don't have one consider getting one. I use almost everyday.
- Once the greens cook down a bit just keep adding in more greens.
- Saute until tender, about 10 minutes, tossing or stirring adding salt and pepper.
- When served at the table we like to drizzle red wine vinegar on them.
Please watch the video below and you will see the varieties of non bitter, tender greens I like to grow. They are all so easy to grow and it is so rewarding to go to your garden and pick your vegetables for dinner.
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