Preparation:
When shopping, look for tender, young, unblemished leaves of bright. To Prepare: Remove root ends and imperfect leaves. Wash several times in water, lifting out each time; drain.To Boil: Cover and cook with just the water that clings to leaves until tender, beet tops 5 to 15 minutes; chicory, escarole, mustard and Swiss chard, 15 to 20 minutes; collards 10 to 15 minutes; spinach 3 to 10 minutes; kale and turnip 15 to 25 minutes; drain.To Microwave: Place greens (beet, chicory, escarole or spinach) with just the water that clings to the leaves in 3-quart microwavable casserole. Cover and microwave on high 8 to 10 minutes, stirring after 5 minutes, until tender. Let stand covered 1 minute; drain. |
