A basic recipe for cooking
boiled greens such as collards, kale, mustard greens and turnip
greens.
Basic
Boiled Greens
- Collards, Kale, Mustard
Greens or Turnip Greens
-
- Optional Seasonings:
- Olive oil or butter
- Salt
- Pepper
- Bring a large pot of water
to a boil and add 1 teaspoon salt per quart.
- Drop the greens into the
water and cook, uncovered, until tender, 5 to 20 minutes, depending
on the variety and how you like them. (Some people cook them
far longer.)
- Drain, press out excess
moisture, then toss with olive oil or butter, salt, and pepper.
If you're using them for a filling, rinse under cold water, squeeze
out the excess water, and then finely chop.
Source: Vegetarian Cooking
for Everyone
Recipe provided courtesy
of The Leafy Greens Council.
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