Cooking Greens in Four Easy Steps Our chefs and Stency Wegman set out to prove that cooking greens can be simple and delicious (and provide healthy nutrients, too). The trick was creating a quick and easy four-step method that works for almost any type of cooking green. If you're new to greens, we suggest starting out with milder ones like escarole or collards. Bolder greens, like kale, rappi, and dandelion, have a pleasantly bitter flavor that can take some getting used to. Try any of these greens as a bed for pan-seared meats, poultry and seafood. Watch the video
Ingredients	Lemon juice Salt Cheese Olive Oil Garlic Cooking Greens (Collards, Rappi, Escarole, Kale, Dandelion)
Equipment	Braising Pan Measuring Cups Measuring Spoons
Step-by-Step	1. Get Started Add 6 cups water, 2-3 Tbsp lemon juice, 6 cloves garlic (or 2 Tbsp minced), 1 Tbsp salt, and ½ cup pure olive oil to braising pan on HIGH   2. Add greens Bring to a boil and cover.   3. Cook until tender Greens will change color as they cook (depending on the greens, 5-30 min).   4. Transfer to serving dish Sprinkle with Parmesan cheese, if desired.

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