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Basic Method for Leafy Greens
- Makes
2
Servings - Difficulty
Easy
By Richard Sax
Published 1997
Broccoli rabe and Swiss chard are also good cooked this way. This method—actually a combination of steaming and sautéing—works well with tougher greens, such as beet, collard, and mustard, all nutrient-packed powerhouses. Just remember they need a little more water and slightly longer cooking time to become tender.
Ingredients
1 to 1½ pounds 1½ tablespoons 1
Method
- Place the spinach in a colander in the sink under lukewarm running water. Remove the large, tough stems and swish the leaves around under the water to wash them very well. Change the water to cold and continue to wash all traces of grit from the leaves.
- Place the spinach, with the water clinging to its leaves, in a nonreactive large pot over medium-high heat. C
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