Here we outline our preferred methods for cooking various types of greens in Saladmaster Cookware.

 

 

QUICK-BRAISE

Best For: Green, Red, and Savoy Cabbage

Why Use It: Cooking cabbage in a small amount of flavorful liquid preserves its bite. This method also creates a flavor exchange with the cooking liquid and builds complexity.

Basic Method; add 1 pound thinly sliced cabbage and 1/2 cup braising liquid like broth.  Place lid on Medium click low, Simmer, until cabbage is wilted, about 9 minutes.

 

STIR-FRY

Best For: Bok Choy and Napa and Savoy Cabbage

Why Use It: Stir-frying over  medium high heat lightly browns the greens, enhancing flavor while preserving some crunch.

Basic Method: pre heat pan to medium heat  add 1 tsp sesame oil.  Use large wok or 5 Qt mini Wok, or Braiser pan. If using bok choy or napa cabbage, add sliced stalks and cook briefly.  Place lid on and Add aromatics and cook briefly, then add 1 1/2 pounds thinly sliced leaves and cook until tender, about 8 minutes.

GIVE STALKS A HEAD START: Unlike many other greens, bok choy and napa cabbage contain both edible stalks and edible leaves. We add the stiffer stalks to the pan first, cooking them until crisp-tender and just starting to brown before adding the more delicate leaves.

 

PAN- VAPOR

Best For: Kale, Collards, and Mustard and Turnip Greens  

Why Use It: Pan-Vapor  quickly wilts assertive greens while preserving some of their pungent flavor and hearty texture.  

Basic Method:  Pre heat pan add in garlic and 1 tsp of oil  in large 11” skillet  over medium heat. Add 2 pounds damp chopped greens (lots of water should still cling to leaves), cover pan, and cook until wilted,  medium click low about 7 to 9 minutes for kale and turnip and mustard greens and 9 to 12 minutes for collards.

 

SLOW-BRAISE

Best For: Kale, Collards, and Mustard and Turnip Greens

Why Use It: This one-pot method slow-cooks assertive greens in a small amount of liquid. The long cooking mellows the bitterness of the greens more than pan-steaming and yields a more tender texture. To ensure that the greens don’t taste watery, we increase the heat at the end of cooking to evaporate excess liquid.

Basic Method: Cook onions in  a large pot like braiser  until softened. Add 2 pounds damp chopped greens and cook until beginning to wilt. Add 2 cups braising liquid, cover, and cook over medium-low heat until tender, 25 to 35 minutes for kale and turnip and mustard greens and 35 minutes for collards. Uncover, increase heat to medium-high, and cook until pot is almost dry.

 

SAUTÉ

Best For: Mature Spinach, Swiss Chard, and Beet Greens

Why Use It: The relatively high heat cooks down medium-tender, high-moisture greens before they have a chance to get soggy.

Basic Method:  Pre heat whatever size of Saladmaster cookware you like add t garlic in  1 Tsp of oil or water over medium-high heat. Add 2 pounds damp greens and cook, tossing with tongs, until wilted, about 2 minutes for spinach and 5 minutes for Swiss chard and beet greens.