Menu

How to Cook Greens

  • Details
  • Leave a Comment
  • Related Items

Learn how to cook greens using my quick and tasty methods, and you’ll never be at a loss for a fast vegetable side dish.

Forget about fussing with steamer baskets or wating on pots of water to boil. No need to blanch, shock and rinse. My greens cookery methods are easier, and taste better, too. Depending on the dish and what kind of pre-prep you’ve done, it can be lightning fast to have a steaming bowl of hot greens on your table — breakfast, lunch or dinner.

Yes, I said breakfast. After we started restricting carbs at our house, we discovered the unexpected joy of breakfast greens. Breakfast can be heartier and more satisfying than ever when you replace that mound of grits or rice, or that slab of toast, with some delectable, vitamin-rich greens. A typical morning plate around here might be scrambled farm-fresh eggs, oven-roasted artisan sausage, and farmer’s market collards pepped up with a drizzle of hot sauce. That’ll keep you going well into the lunch hour. Without carb crash!

Fresh, frozen or canned? Right off, I’ll say to forget canned greens. They taste tinny and overdone. In fact, I’d go so far as to guess that if you think you don’t like greens, if you think you’ve got no use for them, you’ve probably been exposed mainly to canned greens. This ain’t no Popeye cartoon. Leave the cans on your grocer’s shelf.

Fresh greens are the best, naturally. But frozen greens are also great. In fact, most of the greens I cook are frozen. Even if I didn’t obtain them frozen, they’re frozen by the time I cook them.

Let’s face it, greens wilt fast. That beautiful bunch of collards or kale at the farmer’s market might just not be what you want on the table tonight. But wash and chop them, and stuff them in a zip-top bag, and you’ll have farmer’s market goodness at your fingertips for months to come.

Freezing greens can make the difference between having them once in a great while and having lots on hand to enjoy often.

Once you learn the basics of greens cookery, you’ll find it’s a snap to adapt different leaves and spices to achieve limitless flavor profiles, for whatever style or ethnic cuisine suits you.


Basic cooked greens recipe

Leave a Reply

Vanilice — Serbian Christmas Crescent Cookies

These vanilice are classic Serbian nut crescent cookies, perfect during the Christmas season or any winter holidays. They’re rich with the heavenly fragrance of vanilla. I’ve made them with the traditional walnuts, and more recently …

Low Country Boil

A version of this article featuring a Low Country boil recipe originally appeared in Madison Magazine, June 2001. It was an installment of my monthly column there, “Table Talk.” Occasionally my husband and I would …

How to Cook a Steak

How to cook steak so that it’s perfectly tender, juicy and medium-rare? I wrestled with this question for years, faithfully following authoritative recipes. Then I discovered that nearly everything I’d ever learned about how to …

Breakfast on the Grill

Even in the sticky heat of summer, warm weather mornings are generally cool, green and lovely. Why waste a minute of it inside?  Bring breakfast outdoors—cook it on your grill. You’ll get extra time to …

Cole Slaw

The first time I ever tried to make my own cole slaw it was crisp, balanced, fresh – and wrong. What was missing? A certain je ne sais quoi: a refreshing, bracing note that was herbal yet …