Cooking Greens Basics

Greens are so good for you. Here are some tips to make the most of them!

Cooking Tips

Wash greens thoroughly
Don't over-cook! Boil in 1 inch of water for 3-5 min, or steam for 8-10 min depending on maturity (baby greens take less time)
Cooking is complete when color brightens. If color fades, the greens are overcooked.
You can boil, sauté, or steam greens. Toss with a little olive oil, vinegar, and a pinch of garlic salt. Surprise your family by adding a handful of raisins, diced apples, walnuts, or decorate with a sprinkle of parmesan or feta cheese.

Baby greens can be added raw to smoothies and salads or sautéed
Mature greens can be added in a stir fry near the end of cooking time, used on sandwiches or in burritos.
All greens add color, texture, and flavor to soups and stews. Dried beans and greens make a delicious soup!
Most greens are interchangeable in recipes but vary in strength of flavor.
- Milder greens: spinach, chard, collards, beet greens and kale
- Spicier greens: turnip, mustard, arugula, and radish greens

Greens have plenty of Vitamins A and C, some B vitamins, folic acid, and minerals such as calcium and iron.
High in fiber, low in calories, and can help fight some chronic diseases.

Store unwashed in your refrigerator's vegetable drawer for up to 1 week. Try not to forget about them!
If possible, add a damp paper towel and seal in an airtight bag/container (you can use twist ties or rubber bands). This will keep your greens fresh & firm for much longer!
To freeze, blanch the washed greens for 2-3 minutes, rinse in cold water to stop the cooking process, drain and pack into freezer bags