How do you make greens tender?

Blanching is a cooking technique that involves briefly boiling vegetables in water and then immediately cooling them in ice water. This process helps to preserve the vegetables' color, flavor, and nutrients, while also making them more tender. To blanch greens, bring a large pot of water to a boil and add the greens. Cook for 1-2 minutes, or until the greens are bright green and tender. Immediately transfer the greens to a bowl of ice water to stop the cooking process. Drain the greens and pat dry.

Sautéing

Sautéing is another cooking technique that can be used to make greens tender. To sauté greens, heat some oil in a large skillet over medium heat. Add the greens and cook, stirring frequently, until they are wilted and tender. Season with salt and pepper to taste.

Steaming

Steaming is a gentle cooking method that is ideal for preserving the nutrients in greens. To steam greens, place them in a steamer basket over boiling water. Cover and steam for 5-10 minutes, or until the greens are tender. Season with salt and pepper to taste.

Braising

Braising is a cooking technique that involves simmering vegetables in liquid until they are tender. To braise greens, heat some oil in a large pot over medium heat. Add the greens and cook, stirring frequently, until they are wilted. Add some liquid, such as water, broth, or wine, and bring to a boil. Reduce heat to low, cover, and simmer for 10-15 minutes, or until the greens are tender. Season with salt and pepper to taste.