Green peace

My favorite way to cook greens such as collards and kale is to destem them, chop them coarsely, and then boil them for 7 minutes in salted water. Then I rinse them in cold water to stop the cooking, and squeeze the water out.

I heat a little oil in a large non-stick pot, sauté the greens with garlic and hot red pepper, and then pour in chicken or vegetable broth, and cook for 7 more minutes. This works for all kinds of cooking greens, such as turnip greens. This recipe is called Nancy Jane Pierce's Spicy Greens, and was originally published in "From Asparagus to Zucchini: A Guide to Farm Fresh Seasonal Produce."