Greens

Pick it!

• Varieties of greens include collard, mustard, kale, Swiss chard, broccoli rabe.
• Should have fresh, green leaves; remove wilted or yellow leaves and avoid any rot and rust.
• Young leaves should be crisp, tender and about 8-12 inches long.
• Keep un-rinsed greens in plastic bag in refrigerator’s crisper for 3 days; or 5 days if wrapped in moist paper towels.
• Serve greens raw in salads, or coked (boiled, steamed or sautéed).

Try it!

• Each type of greens has a different flavor and popular cooking method.
• Most make great additions to stir-fry, soups or stews.
• To clean, rinse in cool water to remove dirt. Change water several times.
• Remove tough stems and central vein.
• During boiling and steaming, nutrients are leached into cooking liquid, save liquid for soups.

Ingredients

• 2 lbs. Swiss chard, cleaned and coarsely chopped
• 2 Tablespoons olive oil
• 2 cloves garlic, minced
• Salt and ground black pepper to taste
• Fresh lemon juice, optional

Directions

1. Rinse the green in several changes of cold water.
2. Remove the stems and chop them into 1-inch pieces. Set aside.
3. Stack the leaves and roll them into a tube shape.
4. Using a sharp knife cut across each tube until all the greens are prepared.
5. Mince the garlic and set aside.
6. Heat a skillet or saucepan over medium-low heat. Add the wet chard one handful at a time. Stir after each addition.
7. Cover with tight fitting lid. Cook the greens about 5 minutes, keeping the bright color.
8. Remove the lid and cook over medium-high heat until all the liquid has evaporated, about 2-3 minutes.
9. Season with salt and pepper to taste. Serve with a squeeze of lemon juice, if desired.