How do I keep my greens fresh?

Fresh greens are crisp, without slimy dark spots.
Store greens without washing, wrapped in brown paper or a slightly dampened dishcloth or paper towel. You can then place the bundle in a plastic bag, but leave it open and then put it in a drawer in the fridge.

How do I clean greens?

• Wash greens very well to remove grit and mud. Don't wash greens until you are ready to use them.
• Prior to cleaning greens, any wilted or yellow leaves should be removed.
• Dunk them in a sink full of lukewarm water. Pull apart leaves that are bunched together. Cut away coarse stems. Peel and reserve stems of greens that have soft innards. Push floating leaves around in the water a few times. Lift the leaves from the sink and put leaves in a colander (drainer).
• Wash out the sink and fill it again. Fill with leaves, pushing them in and out the water again. Let them float briefly.
• Repeat. Never let the water drain with greens in the sink. Put greens in a colander.

How do I cook greens?

Keep in mind that greens reduce lots when cooked, so you may need to cook a larger volume than you think.

Traditionally, greens are boiled or simmered very slowly for an extended period of time until they are quite soft. This softens the texture and decreases some of their bitter flavor. Remember that the health benefits of greens will be diminished the longer the greens are cooked, so it's healthiest to cook them only until they are just tender. Greens can also be steamed, microwaved, added to soups, salads, stews, and other dishes.

Curried Collard Greens and Lentils

• 3 lbs. Collard Greens, chopped
• 2 cups Onions, diced
• 2-3 tbsp. Garlic, crushed
• 1 tbsp Olive Oil, extra virgin
• Red Pepper Sauce, to taste
• 1 lb Carrots, thinly sliced
• 1 lb Lentils, dry
• 2-3 tbsp. Curry Powder (pre-blend or favorite mixture)
• 1 cup Raisins
• 1 - 28 oz. can Tomatoes, crushed (unseasoned), or 4 ripe tomatoes, crushed
• Cooked brown Basmati Rice (or your favorite rice)

1. Place 4 cups of water in a covered glass pot on the stove top and bring to a boil. Wash and remove any stones from the lentils and add to the pot of boiling water. when the water begins to boil again, lower the heat to simmer, and continue cooking until all the water is absorbed (about 20-30 minutes).
2. Wash, peel and dice the onion, and place in a large covered glass or ceramic baking dish. Wash, peel and crush the garlic and add to the onions in the baking dish. Add the olive oil and red pepper sauce and mix the ingredients together. Bake in a microwave oven on "high" for 5 minutes, or in a conventional oven at 350º F. until the the onions become slightly translucent.
3. While the onions are cooking, wash and peel the carrots and thinly slice by hand or in a food processor. When the onions are cooked, add the carrots, mix, and cook for another 5 minutes.
4. While the carrots are cooking, wash and chop the collard greens by hand or in a food processor, and add to the cooked onions, garlic and carrots.
5. Open the can of tomatoes and pour into the baking dish. Add the raisins and curry powder (make your own or use your favorite pre-blended curry powder). Mix well and bake for another 10 minutes.
6. Add the cooked lentils and continue baking until the collard greens are tender (20-30 minutes). Mix about every ten minutes during the cooking process.
7. Cook the basmati rice in a covered glass pot on the stove top (we suggest cooking 2 cups of rice in 4 cups of water) You can use the same pot that you used to cook the lentils.
8. Serve the curried collard greens and lentils over a bed of basmati rice.

(Recipe from All Creatures. )