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.

Start with 1 pound of greens.

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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