Basic Method for Leafy Greens

Preparation info
  • Makes


    • Difficulty


Appears in
Get in There and Cook: A Master Class for the Starter Chef

By Richard Sax

Published 1997

  • About

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.


  • 1 to 1½ pounds fresh spinach
  • tablespoons olive oil
  • 1 large


  1. 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.
  2. Place the spinach, with the water clinging to its leaves, in a nonreactive large pot over medium-high heat. C