Agriculture Reference
In-Depth Information
H O W T O C H O O S E: Greens should be rigid and firm, not wilting. Avoid greens
with black spots on the leaves, which are a sign of breakdown.
H O W T O S T 0 R E: Greens should be refrigerated immediately in a humid envir-
onment, such as the crisper drawer. Keep them in plastic bags, but if you're going to store
them for very long, slip in a paper towel to absorb any condensation.
HOW T O PREPARE: Be sure to wash greens well, especially those with crinkly
leaves, such as mustards - there are plenty of places for sand and soil to hide. The stems of
most greens should be removed before cooking. They are thick and tough and will soften
much more slowly than the leaves (although if you're going the southern route - cooking
greens forever - this is much less important). Once you've removed the stems, the greens
can be stacked and shredded quite easily.
ONE SIMPLE DISH : I serve braised greens as a side dish to roasts all through
the winter. Render a little pork fat in a deepsided saute pan - bacon, pancetta, even pros-
ciutto will do nicely. Clean the greens, removing the stems. Wash the leaves well and toss
them by large handfuls into the pan with plenty of water still clinging to the leaves. As
one batch cooks down, add another. Finish with a little sherry vinegar for backbone.
Southern Comfort Soup
There is something inordinately comforting about a big bowl of long-cooked
greens.
