Kale, Chard, Spinach, Beet Tops, Etc …
Here’s an easy recipe that applies to pretty much any leafy green:
1. Cut off the stems if they’re denser than the leaves and eat these separately (sautéed or roasted, or chopped and added to dishes such as scrambled eggs or salads). Spinach stems and some kale stems are usually tender enough to leave on the leaves.
2. Wash leaves under running water, or immerse them in cold water.
3. Eat a bit of the leaf, to see if you like it raw. (If you do, you can use the leaves in salads, sandwiches, etc.)
4. Sauté the leaves in a bit of butter or oil in a frying pan, then add 1/4 cup water and cover to gently steam the leaves until they are BRIGHT green. This only takes a few minutes. Then quickly remove the leaves from the heat, so they don’t become mushy.
5. Season as you like, with salt, pepper, parmesan, nutritional yeast, etc., and enjoy as a side dish.