Mild flavored greens such as kale, spinach or chard can be steamed until just tender, about 5 to 7 minutes.
Stronger flavored greens such as collards, turnip greens or mustard greens need to be cooked until tender in a seasoned broth for 20 to 30 minutes.
For a seasoned broth, use chicken, beef or vegetable broth or bouillon cubes, Add a couple of teaspoons of vegetable oil or cook with fatback or hamhocks.
Selection: Look for fresh. tender leaves that are deep green and not wilted. Avoid bunches with thick, coarse-veined leaves.
Storage: Before storing, remove and discard damages, yellowed or wilted leaves. Rinse greens well under cold running water. Shake off excess water and pat dry, then store in refrigerator. Use greens within a week.
Serving Amount: Allow about 1/2 pound per person. Greens cook down to 1/4 or more of their original volume, depending on the type. For example, 1 pound raw kale yields about 2 1/2 cups cooked kale; 1 pound mustard greens yields 1 1/2 cups cooked greens.
