How To Crisp Tender Greens Recipes

THE RIGHT WAY TO COOK GREENS!

Steps:

• Heat bacon drippings in a cast-iron skillet over medium heat. Add the greens. Stir-fry, I suppose, since you are stirring and frying, for 1 to 4 minutes (depends on how tough the greens are) or until greens are limp, tender, and have greatly reduced in size. Pork fat is good because it helps cover the bitterness of greens while bringing out their great flavor.
• At this point, you have a choice. Either serve them straight from the pan with a sprinkling of salt, or add 3 to 4 cups of water and salt to taste, and boil the greens 1 hour for extra tender, probably-won't-even-have-to-chew greens. If you don't have teeth, clearly you see which way to go here.

PERFECT MIXED GREENS

Steps:

• Pull the leaf portions of the collard, mustard, and turnip greens away from the tough stems, and discard the stems. Gently wash the greens in warm water to remove all soil and sand. Partially fill a clean sink with warm water, and stir in 3 tablespoons of salt and 2 cups of chicken broth; allow greens to soak in the mixture for 10 minutes. Scoop up the greens and allow to drain in a colander; discard used chicken broth. Do not rinse the greens.
• Pour the remaining 2 cups of chicken broth into a large pot, and mix in the greens. Stir in vegetable oil, garlic, bacon bits, and sugar, and season with salt and black pepper. Bring to a boil, reduce heat to a simmer, and cook until the greens are tender, stirring occasionally, 45 minutes to 1 hour.

STEAM/SAUTEED TENDER GREENS

Steps:

• Combine the fat, salt, garlic, the prepared greens, spices in a large deep skillet or Dutch oven. Cover and steam over medium-high heat until the greens are wilted and brightly colored, about 5 minutes.
• Remove the lid and continue to cook until the liquid evaporates, about 2 minutes longer. Add optional fresh herbs. Adjust the seasonings, including pepper to taste.

HOW TO CRISP TENDER GREENS

Steps:

• STEP ONE. Fill your sink with warm water. The temperature should be 105 degrees F to 110 degrees F; if it feels warm to your wrist, it is warm enough.
• STEP TWO. Submerge lettuces, herbs or other tender greens and soak for 5 to 10 minutes.
• STEP THREE. Carefully dry the greens, preferably using a salad spinner. Gently shake the greens to remove excess water before spinning. Don't overload the spinner or spin them too quickly, as the greens may bruise.
• STEP FOUR. Cover and chill. Cover the greens with a damp towel, chill for at least 20 minutes, and you will once again have crisp, vibrant lettuces, herbs or greens.