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. Cooking Greens cont’d
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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. • 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. 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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