One of the earliest signs of spring is the visual jolt of green that arrives every year from perennial sorrels to dandelion plants. Soon to follow will be spinach, arugula, chard… and the list goes on. This wonderful reminder that the plant kingdom is re-awakening helps to shake out our winter lethargies and provide inspiration to harvest tasty greens densely loaded with nutrients and antioxidants that restore health.
Selecting Greens
Nearly 1,000 species of plants with edible leaves grow around the world. Marvelously, greens grow fast, are hearty and prolific.
The availability of local greens depends on your planting zone and the season, but there is a general pattern of emergence. There are several websites where you can enter your state and the month to get a list of what produce is available locally.
Choose greens that are vibrant in color (generally dark green) and not yellowed, bruised, or wilted. Leaves should be crisp and not flaccid. Stems (if appreciable in size) should be firm and not limp. We often underestimate how much leafy greens will cook down, so be sure to get plenty.
Rinsing & Storing Greens
It is recommended that you use a salad spinner to remove excess water after rinsing greens. Alternatively you can submerge your greens in a sink full of water to remove insects or dirt and then blot them dry with a (paper) towel. When working with smaller greens it is best to use a spinner, but you can blot all greens with paper towels. Note: if you are going to cook the greens, then drying them isn’t necessary, just shake them a little over your sink.
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Place the greens between three or four connected sheets of paper towel, with the greens spread across. Then place another layer of paper towel on top, rolling them up like a large burrito. Store in a gallon sealable bag or container. This method increases shelf life. Most greens (depending on size, thickness, and age) will stay fresh for at least 4 days in the refrigerator. Collards and kale may last up to a week or more if stored properly. Some people like reusing grocery store perforated plastic bags for storing their greens.
Cooking Greens
Technique and duration of cooking will vary with the type and maturity of the greens chosen. Swiss chard, mustard greens and spinach all cook quickly. Denser kale and collard greens will take longer. Boiling will help tone down spicy greens such as mustard greens.
Boiling
- Bring water to a boil then add greens.
- Cooking times depend on the type of greens. You’ll recognize when your greens are at “peak cook” when their color turns brighter.
- Use a slotted spoon to scoop greens out, spray with (or dip into) cold water to end cooking.
- Drain, cool, squeeze, chop, then plate and sprinkle with balsamic vinegar or a couple of squeezes of lemon juice.
Simmering
- Rinse, chop greens and simmer in a couple inches of liquid until they brighten.
- Remove with a slotted spoon, rinse in cold water and let drain.
- Sprinkle with seasonings or liquids of choice.
Incidentally, in the South, they used to cook down seasoned collard, turnip, or mustard greens with water. The leftover liquid containing essential vitamins and minerals is called “pot liquor.” This is trending today as well. Why not reuse the liquor from cooking your greens as a beverage, in soups, sauces, or stews?
Cooking With a Wok: A favorite method for cooking greens is to chop them and place in a non-stick wok (or a non-stick stir-frying pan). Young tender greens, for the most part do not work well in wok cooking.
- Add chopped fresh garlic, dried red pepper flakes (or diced, dried chilies).
- Add ¼ to ⅓ cup of liquid (water or wine, etc. amount depending upon volume of greens).
- Heap more chopped greens on top. Bring to a medium simmer (covered), then lower heat.
- When the greens start to wilt, stir mixture a few times until greens are cooked to desired texture.
Some people like to remove the “rib” from leaves of chard, kale, or collards (stripping them). Another method is to cut the ribs crosswise like celery slices, and add them at the bottom of a stir-fry so they are tender when cooked. When stir-frying with other vegetables, add the greens last.
Greens are vibrant, colorful, versatile, low-calorie, delicious and nutrient dense. Have fun exploring one of the greatest gifts to our health that nature has generously provided.
Mark’s Recipes With Greens
Stuffed Collards With Tomato Sauce
Swiss Chard and Rice Balls
Kale and Sweet Potato Pancakes
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Copyright 2024 Center for Nutrition Studies. All rights reserved.
FAQs
Storing greens
After blanching, cool your greens using ice-cold water. After cooling, drain the water well, pat the leaves dry with a paper towel and package your greens in plastic freezer bags. Remove as much air as possible from the bags. Remember to date and label your bags.
How long can cooked greens stay in the refrigerator? ›
After successfully completing the aforementioned steps, use within 3–5 days! For food safety, always clean your hands and surfaces before and after handling food. Remember to keep the refrigerator temperature at or below 40°F (4° C). The freezer temperature should be 0°F (-18° C).
Can you freeze greens after cooking? ›
You can also freeze cooked collard greens, including ham hocks and any broth or other ingredients you used to cook them. Let them cool completely then transfer to freezer-safe bags or containers. Remove as much air as possible, seal tightly, and label. Keep in the freezer for 3 to 6 months.
Can you leave greens cooking overnight? ›
Cooking Time
If you're wondering how long you should cook slow cooker collard greens, there really is no set limit. Using a Crock-Pot is a great way to allow greens to cook “low and slow,” so you really could simmer them overnight on low if you wanted to without making them mushy.
How do you keep greens fresh for a long time? ›
Giving greens a cozy absorbent bed will help them stay fresh and crisp. You can roll them loosely in a paper towel, or even slip a sheet of toweling right into the bag with them. If you want to make a more Earth-friendly choice, consider using a cotton tea towel instead.
Which ingredient should not be used when cooking green vegetables? ›
Some people (especially food service establishments relying upon your satisfaction) add an alkaline ingredient, such as baking soda, to the cooking water to help retain the color of green vegetables. This is a bad practice, however, and you should avoid adding baking soda when boiling any type of vegetable.
Which of the following is not recommended when cooking green vegetables? ›
Typically acids are not recommended when cooking green vegetables due to its negative effect on texture and color. Acids and bases also affect purple, red, and white vegetables containing the flavonoid pigment. The effect of acids and bases on this pigment, however, is opposite of that on chlorophyll.
What is the healthiest way to cook green vegetables? ›
Steam, don't boil
As a general rule, it's best to keep cooking time, temperature and the amount of liquid to a minimum. That's why steaming is one of the best ways to cook most vegetables.
How long do sauteed greens last in fridge? ›
The United States Department of Agriculture recommends using cooked leftovers within 3 to 4 days. Refrigeration slows but does not stop bacterial growth.
Can you eat collard greens after 5 days? ›
Put the bag of collard greens in the crisper of your refrigerator. Keep them there until you are ready to use them. They should be used within 5 to 7 days of storage. The amount of time your collard greens stay fresh will vary.
Tender greens like lettuce, spring mix, spinach, and arugula can last up to a week. Hardier greens like radish greens, beet greens, and swiss chard will last a bit longer. Really hardy greens like parsley, kale, turnip greens, and collard greens will last 1-2 weeks. Cabbage can last for months.
What happens if you freeze greens without blanching? ›
If greens are not blanched properly, they will lose their fresh flavor quickly in frozen storage. Steam blanching of greens is not recommended as the leaves mat together and do not blanch properly. Collard greens blanch for three minutes. Other greens for blanch two minutes.
Can you reheat cooked greens? ›
These collard greens may take a few hours to simmer, but they only require a few minutes of hands-on cooking time. And they can be made ahead and reheat beautifully.
How do you keep green leafy vegetables green after cooking? ›
Using vinegar or lime juice while boiling vegetables keeps them green. Just add a few drops to boiling water before adding the veggies. Boiling the greens with baking soda reduces the acidity of the water and slows down the discolouration process of the vegetables.
How do you store leftover salad greens? ›
She recommends placing paper towels between layers of leaves to prevent browning, wilting, and spoilage. If you plan to use a plastic bag for storage, be sure to press out any excess air. With a storage container, ensure that it's tightly sealed. Store greens in the crisper drawer for best results.
Should you wash greens before storing? ›
Wait to wash. Washing produce before storing may promote bacterial growth and speed up spoilage, so it is often recommended to wait and wash fruits and vegetables just before use.
How do you store wilted greens? ›
Refrigerate or Use
Store in a plastic bag with dry towels to absorb excess moisture to keep it from causing vegetables/greens to spoil quicker.
