"She started with a base of onions, garlic and lots of olive oil. Into that, she added the greens a handful at a time, folding them in to make room for more. Kay cooked the greens for about an hour (I cook mine for less time) and added spinach right at the end. That's what I do too. Kay added homemade chicken broth to "buy" time as she cooked them."
"You can finely chop them and toss them with pasta - and crumbled Italian sausage, if that's your thing. (It's mine.) Chop the cooked greens and scramble them with eggs, use them to fill an omelet, or stir them into a bowl of lentils or another bean soup. Make them the main event in a Meatless Monday taco (along with queso fresco) or spread them across a tortilla and top with melty cheese to make a quesadilla."
A practical method for cooking leafy greens begins with a base of onions, garlic, and ample olive oil. Add greens a handful at a time, folding them in to make room, and cook until tender, finishing by stirring in spinach. Homemade chicken broth can be added during cooking to extend the process, though plain water works as well. Cooked greens function as a versatile component that can be served as a side, tossed with pasta and sausage, scrambled with eggs, used in omelets, stirred into soups, made into tacos or quesadillas, or served beneath eggs or fish.
Read at Los Angeles Times
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