I have to admit that I sometimes pass up super healthy, dark green veggies like mustard greens, turnip greens and dandelion greens because they seem to always turn out on the ultra bitter side. Not anymore! Now I know the right way to cook them – simply quick boil* them in unsalted water. No steaming and no adding salt while they’re cooking because both methods lead to a more bitter product. So just save the salt for sprinkling or a dressing after cooking.
I’m happy to be rid of any excuse for passing up such healthy and tasty (when cooked right) greens. Hope this helps you too!
*To quick-boil greens, bring about two quarts of water to a boil. Submerge the leaves whole into the boiling H20. Time varies from veggie to veggie, but basically when the leaves are wilted yet still brightly colored they should be done. For mustard greens it should only be about 30 to 60 seconds, but for a variety with thicker leaves, like collard greens, it can take up to about 5 minutes. Once you remove the leaves from the pot, gently run cool water over them to halt cooking.