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Choose leafy greens with fresh, full leaves. Avoid buying greens that have brown, yellow, spotted, wilted or slimy leaves.
Stems of the greens can also be prepared and eaten along with the leaves. Start cooking them a bit before you start cooking the leaves.
Swiss chard stems can be used as a substitute for celery when cooking.
You can revive wilted greens by soaking them in a bowl of ice water for 5-10 minutes.
Source: Save the Food
Leafy greens with sturdy leaves, such as chard, kale, mustard, beet, collard and turnip greens are great for cooking.
ca Leafy greens help the body grow strong bones and teeth because they contain calcium.
Click here for more information about cooked greens.
Click here for a printable page with lots of info about cooked greens.
2 pounds greens (mixture of collards, kale, turnip greens, mustard greens)
3 cups water
¼ pound skinless turkey breast
¼ cup chopped onion
2 cloves garlic, crushed
¼ teaspoon cayenne pepper
¼ teaspoon ground cloves
½ teaspoon dried thyme
1 green onion, chopped
1 teaspoon ground ginger
Makes 6 servings. 1 cup per serving.