Cooking Greens

Greens need to be cooked in a little oil and a little salt in order for the cell walls to be broken down so we can absorb the nutrients. (Unless you want to chew as much as a rabbit.)

Wash the greens.

Cut off the stems and discard.

Put the leaves in a steamer. Steam until soft (they will be a much smaller amount).

Scoop into a bowl and toss with your favorite vinaigrette.

Wash greens.

Cut off the stems and dice. Cut the leaves into strips.

Sauté an onion in olive oil. Add crushed chiles to taste. Add the stems and let cook, stirring occasionally, until par-cooked, about 5 minutes. Add leaves, a sprinkle of salt, and a splash of water. Stir until well combined, cover and cook, stirring occasionally, until tender, 10-20 minutes.

Taste, add a splash of balsamic if desired, and serve.

Wash greens. Separate stems and chop. Dice stems. Chop leaves.

Sauté an onion (and a fennel bulb if desired) and 2 cloves garlic in a little olive oil for a few minutes. Add the chopped stems and keep cooking until tender. Add the leaves and at least 4 cups water or vegetable stock. Cover, bring to the boil, and simmer until the greens are very tender. Carefully purée in blender. Put in clean saucepan, season to taste with sea salt and pepper. Reheat and serve.

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