Know Your Greens
Renee Schettler, Washington Post
There are two basic categories of dark leafy greens: quick-cooking and slow-cooking. Several different greens fall into each category and can be used interchangeably in recipes, although the flavors can be vastly different.
Choose greens that look fresh, not wilted, and vibrantly colored, not yellowed. Store unwashed greens in the refrigerator for up to five days loosely wrapped in paper towels, then placed in an open plastic bag.
QUICK-COOKING GREENS can be wilted, whole or chopped, over high heat in a matter of minutes. They also can be thinly sliced and added to soups or, in some instances, served raw as a peppery counterpoint to milder salad greens.
SLOW-COOKING GREENS tend to have sturdy and often tough leaves and pungent flavors, both of which are tempered when slowly simmered in a bit of water or stock.
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