Tips for preparing greens Many dark green leafy vegetables can be used raw in salads, either alone or combined with other types of greens and lettuce. Wash thoroughly to remove dirt and grit before use. Braise, or cook slowly, in a flavorful broth to tenderize sturdy greens such as kale or collards. Microwaving cooks greens quickly and helps retain nutrients. Saut e greens with a small amount of olive oil.
Steam greens to help retain nutrients.
If you simmer greens such as collards or kale, save the nutrient-rich liquid for use in soups. Season greens with olive oil, garlic, lemon, ginger or soy sauce. Environmental Nutrition , February 1999, vol. Environmental Nutrition , January 1998, vol. Environmental Nutrition , January 2000, vol.