Kale, collards, turnip and mustard (ANDI 1000)
The way I prepare these greens most often is as follows:
For kale & collards, cut the spine out of the leaf and chop the leaf up. For the turnip and mustard greens, I just cut off the stem if it’s woody. Wash and cut the greens or make life very easy and buy a blend of “braising greens” from Trader Joe’s or the produce department.
In a saute pan, heat a bit of olive oil and saute some crushed or minced garlic until it’s fragrant. Don’t let it burn. Add the greens and toss them around the pan to coat with oil and garlic. They’ll wilt and shrink quite bit. At this point I like to add some chicken or vegetable stock and braise the greens for 15 or 20 minutes. I am not a raw foodie. I like my greens cooked. I also add hot pepper flakes and lemon juice.
If you want something heartier, you can add more stock, a can of diced tomatoes, and can of white beans, and some shredded Parmesan ( a little just before you serve the stew).
Also, for the truly devoted, raw collard leaves can be used like wraps instead of tortillas.
Spinach (ANDI 739)
I buy washed baby spinach by the ton. I throw handfuls in smoothies, wilt it for omelets, stuff it in pitas with hummus. I mix it in with salads, but I am not a fan of the straight-up spinach salad.
–more to come when the kids go to sleep again.