How to Cook Greens

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  • 1 bunch greens (chard, spinach, beet greens, kale, collards, mustard, dandelion)
  • 1 medium shallot (or 1/2 small onion), thinly sliced
  • Olive oil
  • Vegetable or chicken stock
  • Salt and freshly ground black pepper to taste


Clean greens by removing stems and roughly chopping leaves.
Wash and use a salad spinner to dry.
Heat a large sauté pan over medium-high heat. Generously coat bottom of pan with oil.
Add shallot and season with salt and pepper. Sauté until translucent. Add greens. Do not worry about overcrowding pan, as greens will wilt and significantly reduce in volume.
For heartier greens (kale, collards), add a splash of stock. For delicate greens (spinach, chard), water clinging to leaves should be enough moisture, but add a splash of stock if necessary.
Toss gently until wilted and tender (see cooking times below). Season to taste with salt and pepper.
Spinach, Chard, Beet greens: 1-3 minutes
Collards, Kale, Mustard, Dandelion: 4-7 minutes

Chard stems are edible. Separate leaves, roughly chop stems, and add with shallots. Mustard and dandelion greens tend to be bitter and benefit from longer cooking time and combination with other hearty greens, such as collards and kale.
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