Tips for tender greens
Aug. 2012 California Bountiful magazine
Bitter, tough and chewy. Perhaps an unpleasant experience cooking greens has kept you from buying these nutrition-packed vegetables when you spot them at the farmers market or grocery store. Sacramento chef Russell Michel offers a bit of advice: "Don't be afraid. Greens are easy to make, and they're very flavorful and so good for you."
One of the keys is an adequate cooking time. Larger, denser greens—such as kale, collard greens and chard—require a longer cooking time than the smaller, more tender greens such as mustard and beet.
But there's a step Michel recommends before cooking the denser greens: Remove the leaves and discard the stems (ribs). Cook only the tender leaves.
Here, Michel demonstrates how to easily remove the leaves of denser greens, using kale as an example.