Cooking Greens
By Cook's Illustrated
Published May 2011
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.
See Also
-
recipeHot and Sour Bok Choy
-
recipeBraised Winter Greens
To pair the right leaf with the right cooking method, follow our thoroughly tested guidelines.
| GREEN | TEXTURE | COOKING METHOD | ||
|---|---|---|---|---|
| Beet Greens | Medium-Tender | S | ||
| Bok Choy | Crisp, High Moisture | SF | ||
| Collards | Sturdy | SB, PS | ||
| Green Cabbage | Crip, High Moisture | QB | ||
| Kale | Sturdy | SB, PS | ||
| Mustard Greens | Sturdy | SB, PS | ||
| Napa Cabbage | Crisp, High Moisture | SF | ||
| Red Cabbage | Crispy, High Moisture | QB | ||
| Savoy Cabbage | Crisp, High Moisture | QB, SF | ||
| Spinach (mature) | Medium-Tender | S | ||
| Swiss Chard | Medium-Tender | S | ||
| Turnip Greens | Sturdy | SB, 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.