Senior Health Cooking Greens to Be Delicious 11/3/2023 | By Sheena Chihak Most of us know that green are nutritious, but unless we’ve acquired a taste for them or had them prepared just right, we may not realize that they can be delicious, too. Follow these tips for cooking greens so they are as delicious as they are nutritious. All types of greens that are sturdy and leafy, such as chard, kale, mustard, beet, collard, and turnip greens, are known as cooking greens. They bring valuable nutrients to your diet and some flavor and color to your table. We’ve got the basics on how to cook them. How to cook greens Follow these two steps for cooking collard greens, turnip greens, beet greens or any other type of greens (spinach, however, is best when sauteed). 1. Prep the greens. Wash 12 ounces of greens in cold water. Drain well in a colander. Remove the stems by cutting them away with a sharp knife. Discard any bruised leaves. Tear the leaves into pieces. You should have about 12 cups total. 2. Cook the greens. Bring a small amount of lightly salted water to boiling in a Dutch oven. Add the greens. Cover the pan and cook until tender. Chard and beet greens will take 8 to 10 minutes; kale, mustard, turnip, and collard greens will take 15 to 20 minutes. Drain the greens well in a colander, pressing to remove excess liquid. If desired, toss with 1 tablespoon of butter or olive oil. Season to taste with salt and pepper. Adding flavor to cooked greens For more flavor when you’re cooking greens, consider these options. Use chicken broth for the cooking liquid instead of water. Add chopped onions, garlic, or bacon to the cooking liquid. Top cooked greens with crumbled crisp-cooked bacon. After cooking, sprinkle greens with balsamic or cider vinegar. Different types of greens If you can’t decide between cooking beet greens and cooking kale, take a look at this guide. Beet greens: Often red-veined, the leaves have a mild beet-like flavor, though larger leaves can be more pungent. Chard: Chard can be light to dark green, with stems in colors from white to pink to orange to red. It tastes a little like a cross between beets and spinach. Collard greens: These thick, coarse, paddle-like leaves bring cabbage- and broccoli-like flavors. Dandelion greens: These greens are tender but their slender, sawtooth-edge leaves have a subtly bitter taste. Kale: This crinkly-leaf green has a strong peppery bite. You can find it in flowering, purple, common green, and white varieties. Mustard greens: Expect a hot mustardy flavor in these light green leaves, though cooking can mellow the heat. Spinach: If you want a mild, sweeter flavor, look for baby spinach at the store — it’ll also be less prep work since the stems are smaller. Turnip greens: These greens impart peppery and mustardy zing, which becomes less pronounced after cooking. Choosing and storing cooking greens While most cooking greens are available year-round, their peak season is from September to May. Look for leaves that are brightly colored with no sign of yellowing, wilting or discolored spots. To store, cut away the center stalks of kale leaves (leave stalks on the other leaves). Refrigerate greens in plastic bags for up to five days; the exception is mustard greens, which you can refrigerate for up to a week. Once you master cooking greens (and discover your favorite), serving them as a healthy side with dinner is easy. Better Homes and Gardens is a magazine and website devoted to ideas and improvement projects for your home and garden, plus recipes and entertaining ideas. Online at www.bhg.com. ©2023 Dotdash Meredith. All rights reserved. Used with permission. Distributed by Tribune Content Agency, LLC. Read similar articles on Seniors Guide: 7 Tips to Keep Bagged Salad Fresh Longer Read More Sheena Chihak