Cooking Greens Host Mary Ellen Pinkham shares tips for cooking fresh greens. Kale has a mild cabbage flavor. It can be steamed, blanched, sauteed and added to soups or salads.
Collard greens are also cabbage-like in flavor.
They are traditionally cooked for several hours so that the leaves are tender. They can also be simmered in broth for 20 to 30 minutes. Collards can be seasoned with garlic, chili peppers, ginger or curry. Plain collards can be topped off with a favorite cheese or even curry. Mustard greens are usually slow cooked or blanched and added to soups, purees or sautes.