Cooking greens are the edible leaves of certain plants that are often too fibrous to eat without first being cooked. Selection criteria and handling practices of cooking greens are similar to those for lettuce and bitter salad greens.

	Beet greens have flat leaves of deep green color with red ribbing. They have a mild earthy flavor and can be steamed, sautéed, or braised.
	Dandelion greens are narrow tooth edge greens. They are bright green, tender, and crisp and have a mildly bitter flavor. They can be used in salads, steamed, sautéed, and braised.
	Mustard greens have scalloped, narrow dark green, crispy leaves. They have a peppery mustard flavor and are available frozen, canned, and fresh. They can be steamed, sautéed, simmered, and braised.
	Spinach leaves may be deeply lobed or flat, depending on the variety. They can be deep green. Spinach can also be found frozen. They are used in salads and sandwiches, steamed, sautéed, and braised.
	Swiss chard has lobed, wrinkly, tender dark green leaves and crisp white, yellow, or red stalks and ribs. It has a mild flavor. Swiss chard can be found in soups and can be steamed, sautéed, or braised. The stalks and leaves are both eaten.

Although I am not a big fan of mustard or beet greens, I do enjoy spinach and Swiss chard. For both, I recommend the blanch and saute method.

Sauteed Cooking Greens

Ingredients:

• Swiss Chard or Spinach Leaves
• Kosher Salt
• Ice Water Bath
• 2 Tablespoons of Olive Oil
• 2 Cloves of Garlic

Directions: