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Chapter:Vegetable Recipes: Greens
Section:General Cooking Information
Recipe:Cooking Dark Leafy Greens
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Cooking Dark Leafy Greens
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In general, chard and spinach cook quickly. Collards, esp. big old leaves,
cook slowest, and turnips, kale and mustard cook rather slowly. You can 
cook turnips, kale, mustard and collards basically all you want, 15 - 20 
minutes or more is sometimes needed. Southerners have cooked collards for 
hours. Older tougher leaves take longest.

It helps to chop them rather finely before cooking, they will cook faster
this way.

The more you cook mustard greens, the less spicey they are. Cooking turnips
and collards can remove bitterness. Cooking with vinegar helps remove
bitterness too.
By Richard Geller. Posted to the PaleoRecipe Mailing List, Feb. 2001

Other greens worth trying are Lambs Quarters, Stinging Nettles or
Dandelion leaves. Stinging nettles become soft after cooking and no
longer *sting*.
By Trish Tipton. Posted to the PaleoRecipe Mailing List, March 2001

Oh, speaking of other greens, I said I would get back to y'all on the 
carrot tops in the broth. NICE!! Gives it a different flavor. They're a bit
bitter eaten raw but a "clean" taste to them.
By Oliva. Posted to the PaleoRecipe Mailing List, March 2001

You can use carrot tops like parsley. They are strong tasting, similarly
to parsley. Just snip them up into main-dish salads or soups.
By Lynnet Bannion. Posted to the PaleoRecipe Mailing List, March 2001

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