A discussion on the "how" of easily cooking greens such as Collards and Mustard Greens first starts with the "why". So before we get into things, let's start with a look at the payoff for regularly eating heartier, darker greens. 

Salad is a great addition to one's diet, so not to pick on salad (except Iceberg - we totally love picking on Iceberg). Let's compare the best the salad family has to offer against Rainbow Swiss Chard, the second most powerful Chenopod Green (right behind Spinach).

Although, in one of those "I never would have guessed it moments", Romaine does have Omega 3 fatty acids (5% of your DV!). And it does hold up to Swiss Chard in some areas. The battle against Cruciferous Collards and fellow-Chenopod Spinach wouldn't have been as close for our valiant Romaine. And other salad greens aren't as formidable. 

We're not recommending removing salad from your diet, but rather, we're espousing the importance of eating both salad and greens. But we've digressed enough, so let's get started with the preparation methods and recipes.

Ways to prepare greens

Before we get too far:

• Always remember to wash greens thoroughly - especially if purchased through Maryland Table, greens are likely to be hand cut and may have been grown in a soil/sand mix (a sustainable growing method).
• You'll be told to remove stems in many recipes, but we find this a completely unnecessary step. This may irritate a chef or two, but we're about cooking real food in real life conditions. And we're not for removing stems given the time it takes. We can handle the texture. 
• Buy sustainable or organic: the goal here is to improve overall health and prevent cancer - so buying pesticide riddled greens sort of defeats the purpose.
  

Bases  

We'll first start with the bases and substances in which you can cook greens. We mentioned in our email that there are infinite recipes, and there really are depending on what you want to add for flavor.  Here's a list, though not extensive, of what you can cook greens in:

• Water 
  
• Oils (olive oil, et al) 
• Bacon grease (your taste buds and Paula Deen will approve, the latter while recommending adding fried Twinkies. Your doctor and waistline encourage moderating the bacon base. Maybe 2-6 times per month)
  

Here's a list, though not extensive, of what you can add in during or after cooking: 

Add-Ins 

• Balsamic Vinagrette 
• Mustard (Dijon, et al)
  
• Honey
• Chicken Stock
  
• Pasta
• Beans
  
• Bacon
  
• Garlic 
• Almonds, pecans, crushed walnuts
• Eggs (topped)
  
• Salt and pepper are almost definite add-ins
  
• Whatever you can reasonably imagine, and anything is worth trying once
  

Here's a list, though not extensive, of what tools you can use to cook:

The equipment

• Pot - some recipes call for boiling in lots of water
  
• Deep Pan with Lid
• A Plate or Bowl - if eating raw
  

Recipe 1: The Redemption of Salad 

We promised we're not salad haters, so here's a recipe that packs a tremendous nutritional punch: 

• Take Romaine or any other darkish green or red salad, wash.
• Take Swiss Chard, wash. 
• Mix together and toss in dressing.

To prove that we practice what we preach, we offer photo evidence of this 2 minute, raw and nutrient-packed mix. The very much non-picture stylist approved shot below features Red Romaine from Chesapeake Greenhouse, Even'Star Organic Farm's Salad Blend (arugula, etc), and 8-10 big Rainbow Swiss Chard leaves tossed in Tessemae's Lemon Pepper dressing. Delicious. 

Recipe 2: Mess o’ Greens Salad With Warm Pecan Dressing

The recipe below is wonderful because it allows for the inclusion of multiple greens, and it's a low heat method. We prefer low heat to boiling as it leaves more nutrients intact.

• 3 cups fresh mustard, turnip, and/or collard greens (about 1/2 pound)
• 3 cups fresh mustard, turnip, and/or collard greens (about 1/2 pound)
• 1 T balsamic vinegar
• 1 tsp. honey
• 1 T Dijon mustard
• 1 tsp. vegetable oil
• 1/2 cup pecans, roughly chopped or broken

1. Wash greens well, dry thoroughly, then remove and discard the long stems (or not). Tear the greens into salad-size pieces and place in a large bowl.

2. In a small bowl, combine the vinegar, honey and mustard. Set aside.

3. Heat the oil in a small skillet until hot but not smoking. Add the vinegar mixture and pecans and cook, stirring regularly, for 2 to 3 minutes. Pour over the greens and serve at once.

So there you have it. Some reasons. Some methods. Some recipes. A road map to feeling great and improving your health while staving off the pharmaceutical companies for years to come. 

Have other recipes or feedback? Please shoot us a note at info@marylandtable.com

Todd (& Kyle)