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.
|Bok Choy||Crisp, High Moisture||SF|
|Green Cabbage||Crip, High Moisture||QB|
|Mustard Greens||Sturdy||SB, PS|
|Napa Cabbage||Crisp, High Moisture||SF|
|Red Cabbage||Crispy, High Moisture||QB|
|Savoy Cabbage||Crisp, High Moisture||QB, SF|
|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.