Adding greens to a meal is a great way to get additional vitamins and nutrients. When many people think of greens they think of them as ingredients for salads. We agree that greens eaten fresh are one of the best ways to enjoy a variety of leafy vegetables, but we also enjoy many of the same greens sautéed as a side dish or as an intergal part of an entrée. Many beautiful entrée presentations can be complimented both in appearance and nutrition by adding a small amount of cooked greens to the dish.
Greens sauteed with shallots, nuts and even salty meats, such as pancetta or bacon, are a delicious accompaniment to almost any entrée. Spinach or Swiss Chard cooked and flavored in this way brings out the best in these vegetables and can make a ‘sauteed greens’ believer out of many who profess not to like ‘cooked spinach’.
We’ve prepared a collection of cooked greens recipes using spinach or Swiss Chard both which are readily available in grocery stores. Don’t be hesitant to be creative with these recipes, substituting other leafy greens of your choice.
Preparing greens for cooking:
Spinach: It is important to thoroughly wash spinach leaves before cooking. Often you will find dirt residue left on the leaves from harvesting. Once washed, place leaves on top of each other and with a knife, slice into strips.
Swiss Chard: Wash as the leaves and stems as with spinach. Cut the bottoms of the stems off and discard. Separate the leaves from the stems by cutting along- side the stem from the bottom where the leaves start to the tip along both sides. Slice the greens into strips and chop the stem into small a dice.
Try these great recipes using cooked greens:
Fettucine with Spinach &
Risotto with Greens
Polenta Gratin with Spinach & Mushrooms
Sauteed Spinach w/Grapes & Pine Nuts
Baked Swiss Chard
Wilted Swill Chard & Carrots
Spinach with Garam Masala & Cream
- Chef Yvonne