![]() When cooked, greens can shrink down by half, so this is important to consider when planning meals. Try sautéing them in a little oil, then season with spices, such as garlic and just a little salt and pepper. Many leafy greens, such as spinach, kale and collard greens, also are well suited for cooking. For a mild flavor and delicate green color try mâche, Boston or Bibb lettuce.For flavor with a "bite" try chicory or escarole. ![]()
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