Monday, May 21, 2012

Recipe Of The Week: Cooking Greens


HOW TO COOK GREENS
Bring large pot 2/3 full of salted water, bouillon, or broth to a boil. Add greens and start timing.
TYPE                                                                             MINUTES                                                                
Lettuce......................................................................................1-3
Beet Greens...............................................................................3-4
Broccoli Raab................................................................................3
Collards..................................................................................10-20
Dandelion...................................................................................1-3
Kale..........................................................................................5-10
Mustard Greens..........................................................................2-5
Swiss Chard................................................................................1-2
Turnip Greens................................................................................4
Chinese Cabbage......................................................................5-10
These times are for the leafy parts. Trim larger stems and place in boiling water 1-2 minutes before leaves.
Variations:  Boil 1/4 inch of salted water, add 1lb. greens, return to boil, reduce heat, simmer until tender.
               You can also simply steam the greens in the water that clings to them after washing them.


kale....
My kitchen smells like my husband's grandmother is cooking up a mess of kale for dinner.  I didn't realize I missed that smell until now.  Yum

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