Posted 11 May 2004 - 07:12 PM
We enjoy eating big leafy greens in this house, particularly the varieties of chard, mustard greens, kale, American collard greens. I insist upon taking as much care and attention to the preparation of these as I do the main dish. To cook them, I add some water to a large saute pan, bring it to a simmer, pile on the leaves, and cover. I lift the lid and poke them with a fork to check their progress. Depending upon the green, I may sweat some onion or shallot in the pan before adding the greens or add a little butter when they are finishing, and season if I'd like the greens to take up the flavor. Unless I am negligent, they cook well with this technique. Have you a critique to make of this method or a systematic approach to bringing out the full flavor from this class of vegetables?