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Cooking Greens
• Brassicas (cruciferous vegetables)

• Other cooking greens
• Spinach, watercress
• Swiss chard, beet gree...
Cooking Greens cont’d

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Usually cut into small pieces
Season carefully as they usually wilt/shrink
Cook & serve ...
• Kale chips – dried in the oven
• Massaged kale – served raw after bruising
with light vinaigrette
• Braised
• Baby green...
Brines & Cures
• Brine (p. 375)
3% to 5% salt solution with flavorings
At least 20 minutes to brine
Up to several days
Osm...
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17 cooking greens & brines

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17 cooking greens & brines

  1. 1. Cooking Greens • Brassicas (cruciferous vegetables) • Other cooking greens • Spinach, watercress • Swiss chard, beet greens Chef Michael Scott Lead Chef Instructor AESCA Boulder • Collard greens, kale, cabbage, mustard • Broccoli, cauliflower, Brussels sprouts • Turnips, rutabaga, kohlrabi
  2. 2. Cooking Greens cont’d • • • • • Usually cut into small pieces Season carefully as they usually wilt/shrink Cook & serve in small amount of liquid to retain nutrients Pick up flavors well (bacon) A little acid at the end of cooking Chef Michael Scott Lead Chef Instructor AESCA Boulder • Remove stems (may be used in other ways) • Blanch/ shock • Cook from raw
  3. 3. • Kale chips – dried in the oven • Massaged kale – served raw after bruising with light vinaigrette • Braised • Baby greens mixed with salad greens Chef Michael Scott Lead Chef Instructor AESCA Boulder Other Preparations for Greens
  4. 4. Brines & Cures • Brine (p. 375) 3% to 5% salt solution with flavorings At least 20 minutes to brine Up to several days Osmosis • Cure (p. 829) • 20% salt solution • Dry cure (salt, sugar and spices) • Several days to weeks • Marinades (p. 156) • Liquid to provide flavor and tenderness • May be served in addition to marinating • Dry rubs (p. 155) • Applied as a dry or wet rub • Usually cooked with the product Chef Michael Scott Lead Chef Instructor AESCA Boulder • • • •

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