USING GREENS
When you get greens home, trim and wash well. Drain. Find the largest Ziploc bag you can, pierce a few holes in it with a fork, line it with a paper towels, place greens inside and close. Greens will keep for several days.
SAUTE
Sauteing works best with the tender greens, like Swiss chard, beet greens, spinach and mustard. Heat a non-stick pan over moderate heat. Add olive oil. Rinse greens and shake off excess water. Saute the greens and season with salt and pepper, stirring constantly until they begin to wilt.
For variation, try sprinkling with chili powder, cilantro and lime juice for a southwestern flavor. Or add basil, mint and some fish sauce for an Asian accent. Add garlic, pine nuts, lemon juice and sun-dried tomatoes for a Tuscan flavor.
BRAISE
For heartier greens like kale, saute them first in olive oil or butter with garlic, ginger, onion or pancetta. Add just enough water or stock to cover the greens. Simmer, covered, until you like the texture, from 8 to 30 minutes. Either boil off the remaining liquid or toss with pasta or rice.
GRATIN
Swiss chard is an excellent candidate for gratin. Preheat the oven to 350 degrees, and butter a gratin dish. Bring 1 cup of cream and 2 cloves of garlic (peeled) to a boil and simmer for 5 minutes until slightly reduced. Remove garlic and set aside. Heat skillet over medium heat and cook bacon or pancetta. Remove from the pan, and saute chard stems in drippings until browned and soft, about 10 minutes. Add torn chard leaves and cook until wilted. Place chard in gratin dish, crumble bacon or pancetta over it and top with grated cheese. Pour garlic cream over and top with buttered bread crumbs. Bake for 25 minutes and let rest for 15 minutes before serving.
