Cooking Greens

Contributed by Jeff Schiller

Jeff serves up some additional variations on cooking greens. That’s right, any of our hardy greens: kale, kohlrabi, turnip greens, pac choi . . .   Enjoy!

  • Using any coarsely chopped greens and stems, steam until wilted.
  • Take steamer from pot and set greens aside.
  • Add soup bouillon to water, dissolve bouillon fully, and then return greens to the pot.
  • Stir and serve!

And to jazz this up, consider these options:

  1. Before steaming the greens, steam other veggies first. You can try garlic scapes, onions, and later in the season, zucchini. When these have cooked a bit, add the greens as directed above.
  2. Add a hard-boiled egg or two.
  3. Serve the dish over grain or pasta
  4. Season with fresh herbs.