Basic Cooking Greens Method

Products (Garlic, Kale, Spinach, Swiss Chard, Chard, Collard Greens, Turnip Greens, Garlic, Green, Kale, Siberian, Kale, Red Russian, Kale, Dino, Collards, Swiss Chard, green)


  • greens of choice

  • olive oil

  • sliced garlic

  • pinch of salt


This is the easiest fastest way to cook greens (I say)

Perfect for kale, collards, swiss chard, turnip greens, spinach


  1. Rinse the greens and check out the stems to decide on their tenderness. If very tender I just coarsely chop the whole bunch (on a big cutting board with a good chef's knife). If not so tender I cut just below the leaves and then chop the stems into small pieces to be added to the pan a little early. If flat out woody, I strip the leaves and compost the stems (or make veggie stock, throw them in a roasting pan with a whole chicken - you get the idea: they are still a source of flavor and nutrients if not a feature vegetable.) I prefer a large wok style pan for these large bunches of greens. 

  2. Dump in some good olive oil. add some sliced garlic, immediately put a generous pinch of salt on the garlic. wait till it smells wonderful (without browning or burning it). add all the greens. stir to make sure they all get coated in the oil. When they are bright green they are done.


*NOTE: Excellent as a side dish, particularly with a grilled steak. leftovers are a great addition when chopped and thrown into a grilled cheese sandwich, a pasta, or served on a little slice of bread with a spread of real ricotta (= from Narragansett Creamery).