1. • Brassicas (cruciferous vegetables)
• Collard greens, kale, cabbage, mustard
• Broccoli, cauliflower, Brussels sprouts
• Turnips, rutabaga, kohlrabi
• Other cooking greens
• Spinach, watercress
• Swiss chard, beet greens
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Cooking Greens

2. Cooking Greens cont’d
Remove stems (may be used in other ways)
• 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
• Do not cover when cooking
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
• Blanch/ shock
• Cooking from raw

3. Acid & Alkali Reactions
• Turns greens to brown
• Toughens texture
• Brightens reds, whites & oranges
Alkali’s effect on food during cooking
• Brightens greens
• Turns whites yellow
• Turns reds to blue
• Turns texture mushy
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Acid’s effect on food during cooking

4. • Kale chips – dried in the oven
• Massaged kale – served raw after
bruising with light vinaigrette
• Braised
• Baby greens mixed with salad
greens
• Roasted whole
•Stuffed
Chef Michael Scott
Lead Chef Instructor AESCA
Boulder
Other Preparations for Greens