This information has been reviewed and adapted for use in South Carolina by P.H. Schmutz, HGIC Food Safety Specialist; J.E. Campbell, graduate student; and E.H. Hoyle, Extension Food Safety Specialist, Clemson University. (New 10/01.)
Never cook greens in aluminum cookware, because it will affect both appearance and taste.
Select young, tender green leaves. Wash thoroughly and cut off woody stems. Blanch collards in boiling water for 3 minutes and all other greens 2 minutes (in 2 gallons water per pound of greens). Cool, drain and package, leaving ½-inch headspace.
Wide-leafed greens with a cabbage flavor, are traditionally cooked for several hours to yield very tender eating. They can also be simmered in a seasoned broth for 20 to 30 minutes. Season collards with garlic, onion, chili peppers, ginger or curry.
These oval-shaped leaves with frilled or scalloped edges have a sharp, nippy taste. Young, tender leaves can be added to salads, providing a radishy "bite" along with an attractive appearance. Mustard greens benefit from slow cooking, which creates a mellow flavor; or you may want to blanch them and add them to soups, creamy purées or sautés.
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This information is supplied with the understanding that no discrimination is intended and no endorsement by the Clemson University Cooperative Extension Service is implied. All recommendations are for South Carolina conditions and may not apply to other areas. Use pesticides only according to the directions on the label. All recommendations for pesticide use are for South Carolina only and were legal at the time of publication, but the status of registration and use patterns are subject to change by action of state and federal regulatory agencies. Follow all directions, precautions and restrictions that are listed.