Your Best Way to Cook Greens
Do you braise or oven-dry kale? Make spinach with pine nuts and raisins? Prepare chard ravioli? Or have a trick for sauteing mustard greens? We'd love to know your favorite way to cook the bounty of fall greens: kale, mustard, collards, escarole, spinach and Swiss chard.
More about our contests»
We have a winner!
22,219 views
Contest Slideshow
Week 14 Finalists: Best Way to Cook Greens
photo 1 of 13
photo 2 of 13
photo 3 of 13
photo 4 of 13
photo 5 of 13
It looks like a lot of garlic and shallot for the quantity of greens, and it is. This is a zesty dish!
photo 6 of 13
Beet greens often look a little bruised and neglected atop the beets themselves. A quick rinse in cold water will revive even tired looking greens.
photo 7 of 13
photo 8 of 13
We let the garlic and shallot brown a touch before we added the kale.
photo 9 of 13
photo 10 of 13
Although it didn't specify to, after we added the greens and the water, we gave it a quick toss before putting the lid on and steaming them.
photo 11 of 13
photo 12 of 13
We suggest you add vinegar to taste.
photo 13 of 13
