Vegetables

Guide to Greens

The short version:

Stir-fry/steam with olive oil and garlic. For greens that can be eaten raw, add them to salads for variety and complex flavors (arugula, chicory, cabbage, young dandelion & mustard greens, watercress, spinach).

For those that need cooking, follow these simple directions:

After washing, remove heavy stems/spines, slice
Sauté chopped garlic in extra virgin olive oil until lightly browned, add greens. When moisture from oil is gone, add a little water and cover to steam until desired level of tenderness

The long version:

Greens and a variety of suggestions for their preparation and use, depending on the vegetable:

Arugula

Often sandy; wash well in cold water; Pat dry with paper towels. Wrap in damp paper towels and refrigerate in a plastic bag. Highly perishable,use within two days.
Use fresh as an accent to other salad greens;stir fry or saute, add to soups and pasta sauces.

Beet Greens

After buying whole beets, cut off the tops. Wash greens well with cold water, pat dry with paper towels. Place in a plastic bag lined with paper towels; refrigerate for up to three days.
Good in soups or stir-fry recipes or gently stewed.

Broccoli Rabe

Florets should be closed and green with as few yellow flowers as possible. Select thin stalks. Store in a loosely closed plastic bag in the refrigerator up to 4 days.
Boil, steam, or stir-fry broccoli rabe until crisp-tender.

Chicory (curly endive)

Wash well in cold water to remove dirt. Pat dry with paper towels. Wrap in damp paper towels and refrigerate in a plastic bag up to 2 days.
Combine with milder-tasting lettuces in fresh salads, serve warm in wilted salads,or cook in soups or pasta sauces.

Collard Greens

Wash in cold water; pat dry with paper towels. Wrap in damp paper towels and refrigerate in a plastic bag up to 5 days. Best if blanched first to reduce bitterness.
Typically braised, added to soups or stir-fry recipes.

Cabbage

Slice, shred or grate cabbage.
Use grated in coleslaw; goes well with a variety of foods, including pineapple, raisins, carrots, kidney beans, grapes or on its own with mustard, dill or garlic.

Brussel Sprouts

Drop sprouts into basin of warm water for10 minutes. Rinse, cut an "x" in the base of each sprout. Cook till just tender.
Steam, boil or microwave.

Dandelion

Very sandy. Wash well in cold water just before using; pat dry with paper towels. Store in a plastic bag up to 2 days.
Use young, tender leaves raw in salads. Steam or sauté older leaves.

Kale and Flowering Kale

Wash in cold water; pat dry with paper towels. Wrapin damp paper towels and refrigerate in a plastic bag up to 3 days. Both kale and flowering kale need longer cooking to tenderize.
Good in soup, stir-fry recipes, and sauces. Flowering kale is also used as a garnish. Mustard

Greens

Wash in cold water; pat dry with paper towels. Wrap in damp paper towels and refrigerate in a plastic bag up to 5 days. Use young, tender greens raw in salads.
Good for stir-fry recipes and soups.

Swiss Chard

Wash in cold water; pat dry with paper towels. Wrapin damp paper towels and refrigerate in a plastic bag up to 3 days.
Use leaves raw in salads. Sliced stems can be added to soups & stews. Both leaves & stems can be used in stir-fry recipes or cooked as a side dish.

Watercress

Very perishable. Wrap in damp paper towels and refrigerate in a plastic bag for 1 to 2 days.
Serve raw in salads, sandwiches or as a garnish. Steam for a side dish; add to soups.

Cauliflower

Loses B vitamins if cooked too long! Use vitamin rich cooking water in other recipes. Add lemon juice to keep its color while cooking.
May be eaten raw or cooked until crisp-tender,by steaming, microwave or sautéing.

Adapted from original material by Penny Rosenfeld

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