Cooking Greens

We’ve blanched, steamed, stir-fried, and sautéed enough greens over the years to know that some taste best cooked quickly over a high flame, while others benefit from slow, gentle heat.

To pair the right leaf with the right cooking method, follow our thoroughly tested guidelines.

Beet GreensMedium-TenderS
Bok ChoyCrisp, High MoistureSF
CollardsSturdySB, PS
Green CabbageCrip, High MoistureQB
KaleSturdySB, PS
Mustard GreensSturdySB, PS
Napa CabbageCrisp, High MoistureSF
Red CabbageCrispy, High MoistureQB
Savoy CabbageCrisp, High MoistureQB, SF
Spinach (mature)Medium-TenderS
Swiss ChardMedium-TenderS
Turnip GreensSturdySB, PS

Key: PS=Pan Steam; QB=Quick Braise; S=Sauté; SB=Slow Braise; SF=Stir-Fry

Collard greens and kale have tough, thick stems that must be trimmed before they can be used in recipes. Hold each leaf at the base of the stem over a large bowl filled with water. With a chef's knife, slash the leafy portion from each side of the stem. Discard the stem.

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