Jamie DeMent

Sauté (all greens except for lettuces)

Rinse greens well in cold water. Drain and cut leaves into ¼ to ½ inch strips. Heat oil (olive or vegetable) over medium-high heat in a well-seasoned heavy skillet or wok. Add the greens and cook, stirring often, for about 5 to10 minutes – or until the greens are tender. Season with salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar, soy sauce or any other spice that catches your fancy.

** For wilting greens, follow the instructions above but cook for less time (about 3 minutes) and use less oil.

Steamed (spinach, kale, cabbage, kohlrabi, collards, mustards, African and Asian greens)

Rinse greens well in cold water and leave whole. Bring about 1 inch of water to a boil in a large, deep pot over high heat. Cook Greens until limp and dark green – a few minutes. Drain and chop coarsely. You could also steam greens in a bamboo steamer over a pan of boiling water. Serve warm at room temperature or slightly chilled, seasoned with salt, pepper, garlic, lemon juice, herbs, hot pepper, sesame oil, vinegar or soy sauce.

Boiled “like me-maw used to make” (collards, kale, mustard greens or turnip greens)

Rinse greens well in cold water and leave whole. Bring a large pot of water to a boil. Add salt when water boils. Drop the greens into the water and cook uncovered until tender – about 5 to 20 minutes, depending on the variety and how you like them. Drain, press out excess moisture, then toss with olive oil salt, and pepper. If you use the greens as a filling or an ingredient, rinse under cold water, squeeze out the excess water, and then finely chop.