Do you braise or oven-dry kale? Make spinach with pine nuts and raisins? Prepare chard ravioli? Or have a trick for sauteing mustard greens? We'd love to know your favorite way to cook the bounty of fall greens: kale, mustard, collards, escarole, spinach and Swiss chard.
These are not your usual contests. We have a slightly nutty system but it works. Together, the Food52 community has created two cookbooks this way -- there’s no stopping us now. Read about it
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It looks like a lot of garlic and shallot for the quantity of greens, and it is. This is a zesty dish!
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Beet greens often look a little bruised and neglected atop the beets themselves. A quick rinse in cold water will revive even tired looking greens.
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We let the garlic and shallot brown a touch before we added the kale.
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Although it didn't specify to, after we added the greens and the water, we gave it a quick toss before putting the lid on and steaming them.
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We suggest you add vinegar to taste.
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