Cooking Greens

cooking greens
  • Remove any greens and store separately (see Greens, cooking). Greens from some root vegetables such as turnips and radishes are edible and delicious when cooked.
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  • Remove any bands, twist ties, etc.
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  • Greens must be kept in an airtight container with a damp cloth to keep them from drying out.
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  • Hardier greens like kale, collards, and chard even do well with their stems in a cup of water on the counter or fridge.
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