Make it a meal by adding rinsed, canned beans and diced tomatoes. spinach, arugula, tatsoi, mizuna, watercress, baby kale lettuce, mache usually served raw in a salad. collards, Swiss chard, fenugreek, escarole, bok choy, amaranth or callaloo, mustard, turnip, and beet greens, jute leaves or lalo, chipilin, baobab leaves, cabbage, cassava leaves, bitter leaf.

No need to remove the tender stems. Cut or tear leaves away from stems. Cut the leaves into smaller pieces or slices. Use tough stems with other vegetable trimmings and water to make flavorful soup stock.

Simmer on low for hours, then strain the liquid and throw away the vegetables. Download PDF. Cooking with Leafy Greens. Updated: June 30, Cooking with Leafy Greens Enjoy leafy greens prepared in ways you and your family like best. Cook: Boil or Steam: Steam greens in a colander or steamer basket over simmering water.

Boil washed and chopped greens in salted water. Sauté: In a pan over medium-highheat, add 1 Tablespoon of vegetable oil. Add greens and stir often until wilted.

Here are the flavor profiles of some of the common cooking greens you're likely to find at the market. While most cooking greens are available year-round, their peak season is from September to May. Once you master cooking greens and discover your favorite , serving them as a healthy side with dinner is easy.

We're always looking for speedy, healthy side dishes for weeknight dinner , and cooked greens are an easy go-to. Plus, there are wide varieties, so you can mix it up each night by cooking collard greens one day, cooking beet greens the next, and switching it up every night of the week.

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List of Partners vendors. By Sheena Chihak is a registered dietitian, former food editor and current edit lead for BHG with over 17 years of writing and editing experience for both print and digital.

Sheena Chihak, RD. Learn about BHG's Editorial Process. Fact checked by Marcus Reeves is an experienced writer, publisher, and fact-checker.

Fact checked by Marcus Reeves. Learn about BHG's Fact Checking Process. How to Wash Lettuce With and Without a Salad Spinner. Daniela Alvarez - Freelance Writer. What Is a Dutch Oven—and How Do You Use It? Was this page helpful? Thanks for your feedback!

Spinach-Artichoke-Dip Pasta. Everything you love about the iconic party app—spinach and artichokes in a creamy, oozy sauce—transformed into a one-pot weeknight dinner.

Gnocchi-Leek Soup With Greens. Shelf-stable gnocchi makes this play on potato-leek soup a speedy one-pot cozy wonder. Lemon Pepper Chicken Salad. The beloved bar food gets transformed into a minute salad featuring broiled chicken thighs, crunchy celery, and a bright, creamy dressing.

Frizzled-Onion Cabbage Salad. Crunchy fried onions transform a simple cabbage salad into a sensorial delight: hot and cold, crisp and soft, sweet and spicy. Cheesy Spinach and Corn Piroshki. These stuffed buns start with a sour cream dough, then put frozen veggies toward the hearty filling.

Classic Caesar Salad. A great Caesar salad recipe like this one gets its swagger from cold and crisp greens, a creamy and briny dressing, and freshly made croutons. Pumpernickel Panzanella. Swap tomatoes for citrus in this wintery twist on the classic Italian bread salad.

Mostly Chard Tiny Pasta Salad. Swiss chard, bitsy ditalini, salty feta, toasted pistachios, and sage take your average pasta salad into winter territory. Use limited data to select content. List of Partners vendors. Food Ingredients Vegetables Greens. Long before green smoothies became all the rage, cuisines from around the world were incorporating leafy greens into many of their recipes.

Italians might sauté some spinach or broccoli rabe with garlic in olive oil while Chinese cooks would stir-fry pieces of bok choy with a splash of oyster sauce. Whatever cuisine and cooking technique you choose—often it's sautéeing, blanching or braising—greens can take on a range of global flavors and be interchanged in many dishes.

Most greens tend to be thick, hearty and a bit bitter, so you'll usually need to cook them to mellow them out. Typically they are cooked along with ham, pork, and various vegetables, as well as with other greens, such as kale.

Collards have Mediterranean origins and pop up in plenty of cuisines, as in this caldo verde. Characteristics: The frilled, curly edges of this chartreuse green help make it stand out in a crowd.

The seeds are used to make the condiment mustard. In the United States, mustard greens are an integral part of Southern cuisine, usually cooked or mixed with other cooking greens, like kale and collards.

There are a number of Asian varieties, such as dai gai choy, bamboo mustard, and green-leafed mustard, all of which look nothing like the American version but still contribute a peppery bite to any dish. Characteristics: If you happen to purchase beets with the stems and leaves still intact, don't discard the leafy tops.

The leaves' minerally taste will complement the root's sweetness. If they are young, as shown above, beet greens can be eaten raw; otherwise, cook them as you would any other dark leafy green. Alternate names: Borecole, cow cabbage, kail, curly kale, Tuscan kale, black kale, dinosaur, lacinato, cavolo nero.

Characteristics: Kale, another form of cabbage, has leaves that look like they're a mix between collard and mustard greens. As with many other dark leafy greens, kale tastes slightly bitter when eaten raw, but unlike some of its relatives, cooked kale won't lose its general shape or texture, nor will its volume reduce dramatically.

For whatever reason, many cuisines pair kale with potatoes, as in this colcannon recipe from Ireland. Alternate names: Common sorrel, garden sorrel, broad-leaved sorrel, spinach dock, roselle, sour grass, sour dock. Characteristics: Sorrel's delicate leaves impart a tart, acidic taste when eaten raw.

The pleasingly sour flavor cuts the richness of creams and fats, and complements meats and fish, as in this pecan-crusted salmon with sorrel sauce. Sorrel is one of the more difficult greens to find in a grocery store in the United States, but it does pop up in farmers' markets and specialty shops during the early summer months.

It can be easy to confuse sorrel with more mature spinach or even arugula; look for a sword-like elongated and tapered shape. Kohlrabi Greens. Photo by Charles Masters, food styling by Suzanne Lenzer. Kohlrabi Slivers and Pea Shoots with Sesame Dressing. Photo and food styling by Rhoda Boone.

Quick Pork Ramen With Carrots, Zucchini, and Bok Choy. Photo by Christina Holmes. Artichoke, Spinach, and Prosciutto Flatbreads With Spicy Honey. Spicy Broccoli Rabe with Parmesan and Pine Nuts David Cicconifood styling by Rhoda Boone.

Miso Carbonara with Broccoli Rabe and Red-Pepper Flakes.