Essential Greens-Cooking Guide

How to prepare and cook nutrient-packed fresh greens.

Dark leafy greens, such as kale, collards and chard, are nutrient powerhouses—rich in vitamins A, C and K. Look for greens in bunches in the produce section near lettuce; beets are sometimes sold with the greens still attached, but you can often find the greens sold separately as well. One pound of greens cooks down to about 1 cup, so plan accordingly.

Here are a few quick and easy greens-cooking suggestions to get you started:

  • Blanch greens and sauté with a little garlic and olive oil.
  • Add a splash of vinegar or a squeeze of lemon juice to balance greens’ bitter flavor.
  • Top greens with chopped toasted nuts or stir in dried fruit.
  • Cook extra greens and store, covered, in the refrigerator for up to 3 days—you can reheat them later in the week for pasta dishes or toss them into a batch of soup.

Read the rest of our Greens Cooking Guide for tips on preparing and cooking a variety of dark leafy greens.

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