MINT LEAVES-PUDHINA

PUDINA CHUTNEY

Ingredients:
Big onion-3 or small onion-25
Tomato big-1(preffered country tomato)
Greenchilly-2
Redchilly-3
Ginger -little
Garlic-4 flakes
Channadal(bengalgram)-2tbsp
Mint-1 big bundles
Tamarind-little
Coconut-1/4 cup


Method:

Pluck the mint leaves, wash and drain water.
Saute sliced onion,tomato(use whole,do not cut),chillies,ginger,garlic,dal all together till dal becomes
Brown and onion sauted.
Add pudina(mint leaves),tamarind saute till leaves shrinks.add grated coconut,mix and off stove.
Add salt and grind thickly.
A sidedish for rice,lemonrice,idly,dosai,roti.


Note:
Corianderleaves or combination of mint and corianderleaves can be used instead of mint.

MINT PULAO

Ingredients
Basmati rice-1 cup
Cloves, cinnamon, cardamom, bay leaves, cashew nuts -few
Sliced onion-1/2 cup
Green chilly-2

To paste and dilute:
Mint leaves-1 cup
Water
Mix both and take as 2 cups of water.

To grind

Coconut-1 tbsp
Ginger-1/2 inch
Garlic-5 flakes
Cinnamon, cloves, aniseeds and poppy seeds-few
Dry chilly-2


Oil-2 tbsp
Salt
Ghee-1 tbsp

Method

Soak the rice for 30 mts and drain water.

Heat oil and ghee.
Season Cloves, cinnamon, cardamom, bay leaves, and cashew nuts in it.
Add chopped onion and green chillies.
Mix for 2 mts.
Add coconut masala paste and mix till raw smell goes.
Add rice and mix for 1 mt.
Add mint water and salt.
Cook and serve with raita.

MINT ALOO

Ingredients
Baby potato-cook and peel skin-1/2 kg

For paste:
Mint leaves-1 bunch
Ginger,garlic-few
Dry chilly
Salt

Method

Heat some oil,add paste,sauté well.
Add potatoes,mix.
Keep in simmer and mix till masala coats in each piece.

CORIANDER LEAVES

DAILY INTAKE OF CORIANDER LEAVES WITH FOOD GLOW YOUR SKIN FOR LONGER PERIOD.

CORIANDER LEAVES CHUTNEY

Ingredients

Corianderleaves-1 cup
Urad dal-1/2 cup
Coconut big-1/2 grated
Red chillies-4
Curryleaves
Tamarind-little
Garlic-3 flakes
Salt


Method:

In oil (2 tsp) fry uraddal till goldenbrown,add curryleaves,red chillies,garlic saute.
Add corianderleaves saute,add coconut and saute 2mts.
Grind with tamarind,salt to thick chatney.

Serves with rice ,idly,dosai

Note:the same receipe can be made for mint leaves,vallarai greens and curry leaves chutney too


CORIANDER LEAVES CHUTNEY

Ingredients
Corianderleaves-1 bundle
Coconut-1/2 (grated)
Greenchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
Serves with rice.




CORIANDER LEAVES CHUTNEY(thokku)

Ingredients
Corianderleaves-1 bundle
Redchillies-6
Tamarind-1/2 lemon size
Salt

Method

Grind all the ingredients together to thick chutney.
In 2tbsp oil season mustardseeds,uraddal,add chutney and saute well.
Eat with rice,dosai.

Can keep this chutney for 1 week.

CORIANDER LEAVES PULAO

Ingredients
Basmati Rice -1 cup
Coriander leaves-1 cup
Coconut milk+ water-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp
Coriander leaves-1/4 cup

Method

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add coriander leaves, mix for 2 mts.
Add paste and mix till raw smell goes.
Add rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.

Note : can add peas and potato for extra taste and nutritious benefit.


CORIANDER IDLY

Ingredients

Oil
Mustard seeds, urad dal, curry leaves, dry chilly
Idly pieces

Do chutney:
Coriander leaves-1/2 bundle
Coconut-1/2 cup
Green chilly-4
Tamarind
Salt

Method
Marinate idly pieces with chutney.

Heat oil, season with mustard seeds, urad dal, curry leaves, dry chilly
Add marinated idlies and sauté well in low flame till masala coated in idly.

Option: can add chutney in batter and do idly naming as NILGIRI IDLY.

GREENS ROTI

THE FOLLOWING RECEIPES CAN BE DONE USING:
Agathi leaves,drumstick leaves,methi leaves,spinach,etc tou prefer

ROTI(TYPES)

WHEAT METHI :

Ingredients
Wheat flour-1 cup
Methi leaves-1/2 cup
Salt,turmeric powder
Sambar powder and jeera or use jeera ,pepper crushed
Oil

Method
Mix all the ingredients.
Sprinkle water and make a soft dough.
Do paratha(chaphathi).

Tips: can make poori with this dough.
Note:
Just sprinkle water for preparing dough since the leaves will have water content.


RAGI ROTI

Ingredients
Ragi flour-1 cup
Chopped onion,green chilly(2) and methi leaves-1/2 cup
salt

method
mix all the ingredients.
Add water and make a soft dough.

(tips: can do like small pakodas with this dough)

Make balls .
Using hand, flat it on a plastic sheet or plaintain leaf.
Cook on tawa both the sides by applying oil.

METHI ADAI

Ingredients

Adai batter-1 bowl (receipe in tiffin varieties link)
Chopped onion-1/2 cup
Methi leaves,curryleaves,coriander leaves-chopped
Oil

Method

Heat some oil.season mustard seeds,urad dal and chana dal.
Add onion,sauté lightly.

Mix all the leaves and this sauted onion in batter .
Make adai dosa as soft or crisp .

SOUPS

PALAK SOUP

Ingredients
Palak-1 bundle
Onion-1
Tomato-1/2
Garlic-2 pods
Aniseeds or cumin seeds-few

Salt and pepper powder
Milk-1/4 cup
Fresh cream-1 tbsp
Lemon-few drops

Method

Sauté aniseeds,onion,garlic,tomato and palak leaves with oil.
Cool it and make puree.

Again boil the puree by adding some water,milk.
Off stove and add pepper powder,lemon drops.
Garnish with fresh cream while serving.

GARLIC GREENS SOUP:

Ingredients

Any greens,tiny chopped-1 cup
Garlic(minced)-2 pods
Jeera(cumin seeds)-1/2 tsp
Methi seeds-1/4 tsp
Green chilly chopped-1/4 tsp
Chopped onion and tomato-1/4 cup
Butter or oil-little

Method
Sauté all the ingredients with butter or oil.
Add water,boil well.
Serve as soup or mash and strain (for kids)
Sprinkle pepper powder.

METHI-FENUGREEK LEAVES-VENDHAYA KEERAI

ALOO METHI

Ingredients

Baby potato or big potato cook & cut to pieces- 1 cup
Methi leaves clean and chopped- ½ to 1 cup
Ginger garlic paste-1/2 tsp
Turmeric powder-1/4 tsp

Use:

Chilly powder-1 tsp
Coriander powder-2 tsp
Garam masala-1 tsp

Or

My masala powder in powder varieties link on home page

Chopped onion-1/4 cup
Salt
Oil
Curryleaves and aniseeds-few for seasoning

Method
Cook and peel the skin of potatoes and cut it to required size.

Heat oil,add aniseeds and curryleaves.
Add onion and green chilly(if required),sauté well.
Add ginger garlic paste,sauté.
Add all powders,mix well.
Add methi leaves,sauté well.
Add potatoes,salt and mix evenly.
Keep in simmer and mix 2 mts once.
Leave till the methi and masalas coats on each piece of potato.

Serves with roti,variety rice,etc


KASOORI METHI

It is nothing but the dried methi leaves.

Methi leaves at your home?

Just sprinkle some methi seeds in a small flower pot and sprinkle water.
You’ll get bunches of methi leaves.
If u dry those leaves(not in too much sun) , it is kasoori methi

Kasoori methi is added in all gravies that is prepared for chaphathi,naan,etc which gives the extra taste and flavour.


METHI MUSHROOM

Ingredients
Button mushroom-1 pkt
Kasoori methi- 1 or 2 tbsp

To paste:
Ginger,garlic-few
Dry chilly-4
salt

For batter:
Maida-1/2 cup
Cornflour or rice flour-1 or 2 tbsp
Salt

Oil for deep fry

Method

Clean and cut the mushrooms to half.

Marinate with kasoori methi,and masala paste for 1 hour.
Then coat or marinate with batter and deep fry in oil.

METHI LEAVES GRAVEY

Ingredients

Methi leaves-1 big bundle
Small onion-1 1/2 cup
Jeera (cumin seeds)-1 tsp
Dry chillies-3-5
Pepper-1/2 tsp
Dhaniya-3 tsp
Chana dal-2 tsp
Tomato-1
Coconut scrapped-1/4 cup
Turmeric powder-1/4 tsp
Tamarind-1/2 lemon size
Salt
For tempering:
Oil
Mustard seeds, urad dal
Curry leaves, coriander leaves
Sliced green chilly-1
Whole small onion-1/4 cup

Method

Sauté onion, jeera, pepper, dhaniya, dry chilly, chana dal, little curry leaves together with oil till golden brown.
Add coconut and tomato (whole), mix once evenly.
Let it cool and grind to paste with turmeric powder.

In oil season mustard seeds, urad dal, curry leaves.
Add onion and green chilly, sauté it.
Add chopped and cleaned methi leaves and sauté lightly.
Add grinded paste, salt, required water and cook well.
Add tamarind pulp, coriander leaves and boil it till medium thick.

CORN METHI BONDA

Ingredients
Cook and mashed corn-1 cup
Methi leaves-1/2 cup
Chilly powder-1 tsp
Jeera powder-1/4 tsp
Salt
Basen flour-1/ 2 to 1 cup
Ginger garlic paste-option


Method
Mix all the ingredients.sprinkle water.
Make bonda.


METHI LEAVES CHUTNEY

Ingredients:

Small onion-1 cup
Jeera-1/2 tsp
Urad dal-1 tbsp
Chana dal-3/4 tbsp
Dhaniya-2 tsp
Dry chilly-3 or 5
Coconut scrapped-1/4 or ½ cup
Vallarai- big bundle
Tamarind-little
Broken dal-little

Method

Sauté onion,jeera,dhaniya,chiily,urad and chana dal with oil till golden brown.
Add methi leaves,sauté till cooked and shrinked .
Add coconut,mix well.off stove.
Add tamarind ,broken dal(pottukadalai) and salt
Cool it and grind as chutney.


CORN METHI PULAO

Ingredients
Basmati Rice -1 cup
Cooked corn-1 cup
Methi leaves-1/2 cup
Coconut milk-2 cup
Ghee, oil
Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Salt

To paste:
Dry chilly-2
Green chilly-2
Cinnamon, cloves-few
Ginger garlic paste-2 tsp


Method

Heat ghee and oil; add Bay leaves, cashew nuts, cinnamon, ani seeds, cardomom and cloves
Add methi, mix for 2 mts.
Add paste and mix till raw smell goes.
Add corn and rice.
Mix for 2 mts.
Add coconut milk, salt.
Cook it.
Sprinkle coriander leaves.

MASIYAL

SIRU KEERAI

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.

NOTE: CAN ADD SOME COOKED TOORDAL BEFORE MASHING.

Mash altogether to medium thick consistency.

Serve with hot ghee and hot rice.


SIRU KEERAI – OTHER TYPE


Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-5
Salt

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.
Remove from fire.
Add chopped small onions, close the lid for sometimes.

Mash well.
Serve with hot ghee and hot rice.


THANDANG KEERAI(AMARANTH SPINED)

Ingredients
Greens-1 bundle
Small onion-3/4 cup
Green chilly-2
Dry chilly-2 or 3
Cumin seeds-1/4 tsp
Salt
Oil

Method

Clean and wash the greens without mud.

Boil ½ cup water, add green chilly.
Close the lid and allow it to boil.
Add plucked leaves with tender stem.
Add salt.
Allow it to cook 3 mts.

Season cumin seeds, dry chillies in oil.
Add onion and sauté lightly.
Add in greens.
Add ½ tsp coconut oil.
Mash altogether to medium thick consistency.


Serve with hot ghee and hot rice.
NOTE:CAN ADD SOME COOKED TOOR DAL BEFORE MASHING.

VALAARAI GREENS

VALLAARAI CHUTNEY(types)

Type:1

Ingredients
Greens-1 big bundle
Coconut-1/2
Urad dal-2 tbsp
Dry chilly-3
Tamarind-1/2 lemon size
Salt

Method
In little oil add urad dal , dry chilly and coriander leaves.
Fry till brown.
Add plucked and cleaned greens.
Sauté well.
Add scrapped coconut , salt and mix for 2 mts.
Add tamarind and grind to chutney.

Type 2:

Ingredients:

Small onion-1 cup
Jeera-1/2 tsp
Urad dal-1 tbsp
Chana dal-3/4 tbsp
Dhaniya-2 tsp
Dry chilly-3 or 5
Coconut scraaped-1/4 or ½ cup
Vallarai- big bundle
Tamarind-little

Method

Sauté onion,jeera,dhaniya,chiily,urad and chana dal with oil till golden brown.
Add vallarai,sauté till cooked.
Add coconut,mix well.
Add tamarind and salt,off stove.

Cool it and grind as chutney.

INSTANT GREENS

DRY GREENS

Ingredients

Greens-1 bundle
Green or dry chilly-4 or 5
Oil
Salt
Mustard seeds, urad dal, curry leaves
Scrapped coconut-1/4 cup
Chopped small onion – ½ cup

Method
Clean and chop greens.

Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies and onion.
Sauté well.
Add greens (chopped with tender stem), salt and allow it to cook.
(Don’t add water, if need sprinkle some water.)

When it is cooked and dry, add coconut and mix well.

Serve with hot ghee and hot rice.
Serve with curd rice.

NOTE:cook moongdal seperately and add atlast before adding coconut.


Variation: the same receipe can be follow using
1. Siru keerai
2. Manathakali keerai
3. Drumstick leaves
4. Akathi keerai(good for feeding mothers)
5. Karisilankanni
6. Ponnangkanni
7. Mullaikeerai
8. Vallarai
9. Beetroot keerai
10. Thandankeerai
11. Thoyya keerai
12. Panna keerai
13.Arai keerai

INSTANT GREENS RICE

Ingredients
Any greens chopped-1 cup
Chopped small onion-1/2 cup
Green or dry chilly-2
Salt,oil
Turmeric powder
Garam masala powder-1/2 tsp
Lemon –few drops
Cooked rice
Mustard seeds,curry leaves,uraddal and chana dal for seasonings

Method
Season the items with oil.
Add onion and chilly,sauté well.
Add chopped greens,salt and turmeric powder.
Sauté till cooked.
Add garam masala,mix.
Add rice,lemon drops and mix all evenly.
Serve with raita.

SPINACH-PALAK-PASALAI KEERAI

PALAK PANEER

Ingredients
Paneer-1 cubes
Palak(spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Fry the paneer cubes in oil and keep aside.(or use without fried)

Sauté well the onion, green chilly and tomato with oil.
Add all powders and mix once.
Add palak puree,salt and paneer .
Boil in simmer for 6-8 mts.

note: can use tofu, baby potato-cook,cut to half and deep fried
add atlast with gravey.


VEG PALAK

Ingredients
Cooked vegetables (carrot, beans, peas, double beans) -1/2 cup
Palak (spinach)-2 small bundles
Sliced onion- ½ cup
Sliced tomato-1/4 cup
Green chilly-2
Garam masala powder-1 tsp
Turmeric powder-1/4 tsp
Chilly powder-1/2 tsp
Dhaniya powder-1 tsp
Salt
Oil

Method
Cook and paste the palak.

Sauté well the onion, green chilly and tomato with oil.
Add all powders (or my garam masala powder-receipe in powder section link on home page)
and mix once.
Add palak puree, salt and vegetables.
Boil in simmer for 6-8 mts.


DHAL PALAK

Ingredients
Cooked toor dhal -1 cup
Small onion(chopped)-1/2 cup
Greenchilly-3 or 5
Salt
Cumin seeds-1/4 tsp
Palak-1 small bundle

Method
Heat the dhal with little water.
Add chopped greens and salt.

Saute all other ingredients with oil and add in dhal.
Boil altogether till palak is done .
Mash well.
It should be in little thick consistency.

Serve with hot ghee and plain rice.
A side dish for chappathi also.

The same receipe can be done using sirukeerai and parruppu keerai.

PALAK PEAS PULAO

INGREDIENTS

Basmathi rice- 1 cup
Palak-1 bundle
Fresh Peas-1/2 cup
Salt
Oil and ghee
Cinnamon and clove for seasoning
Sliced onion-1

To paste:
Coconut-2 tbsp
Ginger,garlic-few
Aniseeds(sombu)-1/4 tsp
Green chilly-1 or 2
(grind all these item and squeeze out milk)

Method

Clean and chop the spinach.

Heat kadaai,add oil and ghee,add cinnamon and cloves.
When it splutter add onion,sauté lightly.
Add peas and palak,mix well.
Add rice,salt,mix evenly.
Add coconut masala milk and water together in the ratio of 1:2.
Close with lid and Cook well.

Note:just wash the rice and strain water.keep for 10 mts (rice will get soft with that wet)then cook.
If the rice is over soaked ,rice will broken.

PALAK POORI

Ingredients
Wheat flour,jeera
Salt

For puree:
Palak leaves and green chilly
Cook green chilly and palak with some water and make it as puree.

Method

Mix wheat flour,salt,jeera evenly.
Add palak puree and make a soft dough.
Do poori.
If you like make chaphathi and serve with raita.

SPINACH AAPAM

Ingredients
Aapam batter-1 cup fermented(receipe in tiffin varieties)
Palak puree-1 tbsp

Method

Add palak puree to fermented batter.
Make aapam.

SPINACH DOSA

Ingredients

Dosa batter-1 cup
Palak puree- as you need
Jeera and pepper powder-1/2 tsp
Chopped onion-1 cup
Oil

Method

Add puree and jeera,pepper powder to batter.
Make roast or uthappam,sprinkle onion on top.
Add oil and cook on both the sides.

NOTE:
For making puree ,can grind greens rawly or semi cooked.

The same receipe can be done for SIRUKEERAI AND MULLAIKEERAI too.

MANATHAKKALI KEERAI(GREENS)

MANATHAKALLIKEERAI (GREENS) CHUTNEY

Ingredients
Smallonion-1 cup
Greens-1 bundle
G.chilly-5
Tamarind-small ball
Salt

Method:
In oil saute onion, green chilly, curry leaves well.
Add cleaned greens and saute well.
Grind with tamarind and salt.

EAT WITH RICE.


MOONG MANATHAKALI KEERAI KOOTU

Ingredients:
Splitted moong dal-1/2 cup
Greens-1 cup
Coconut-1/4 cup
Red chilly- 3-4
Jeera-1 tsp
Salt

Method

Finely chop the greens.

Grind coconut, chilly, jeera (cumin seeds) to paste.

Dry roast whole green gram dal and broke it or
get splitted moong dal and dry roast lightly.
Now add all the ingredients together, needed water and cook till cootu consistency-semi thick.


DRY GREENS

Ingredients

Greens-1 bundle
Green or dry chilly-4 or 5
Oil
Salt
Mustard seeds, urad dal, curry leaves
Scrapped coconut-1/4 cup
Chopped small onion – ½ cup

Method
Clean and chop greens.

Season Mustard seeds, urad dal, curry leaves with oil.
Add chillies and onion.
Sauté well.
Add greens , salt and allow it to cook.
(Don’t add water, if need sprinkle some water.)

When it is cooked and dry, add coconut and mix well.

Serve with hot ghee and hot rice.
Serve with curd rice.

DAL GREENS CURRY

Ingredients
Green gram-1 cup
Manathakali greens-1 bunch
Garlic-3 pods
Jeera-1/4 tsp
Sambar powder-1 tsp
Small onion chopped -1/4 cup
Dhaniya powder-1/2 tsp
Salt
Scrapped coconut-1 tbsp(option)
Oil

Method
Dry roast green gram till smell comes.
Cook with turmeric powder till tender.
Mash coarsely.

Heat some oil,add jeera ,dry or greenchilly(as per taste),curryleaves,onion and garlic.
Sauté for a while.
Add clean and chopped greens,sauté well in sim till cooked.
Add sambar powder,dhaniya powder,coconut and mix well.
Add mashed dal,salt and required water.
Boil for 2 mts.

Serves well with chapathi,rice and even dosa.

SOUP

Ingredients

Chopped greens -1 cup
Tiny chopped onion and tomato-1/2 cup
pepper powder and salt

Method
Boil all the ingredients together with water.
Drink regularly.

Note:
can mash,strain and drink.
Can add little oil for sauting the ingredients.

GREENS-KEERAI

Greens benefits:
Leafy vegetables are ideal for weight management as they are typically low in calories. They are useful in reducing the risk of cancer and heart disease since they are low in fat, high in dietary fiber, and rich in folic acid, vitamin A and C, potassium and magnesium which is valuable for persons with type 2 diabetes.It has high vitamin k which is essential for bone health.

Types of Greens
AMARANTH SPINED(mullai keerai):
It has lot of vitamins.Regular intake will cures constipation and also cures soriasis problem.
It cools the body.It increase the hungry feeling.

MANATHAKKALI KEERAI:
It cures gastric problem,ulcer,mouth ulcer,miscarriage,monthly problem and uterus problem for ladies.
It cures low memory,dry cough,etc

SIRUKEERAI:
It is rich in iron,it cures pitham(tamil word),urinary problems.
It helps in curing eye disease,piles,anemia,body burning,gastric problem,etc
Regular intake will cures diseases and gives glowing skin.

ARAIKEERAI:
It has lot of vitamins,increases hungry feeling.
It cures fever,fits,shivering,vaadham,etc.
It is the best (pathiya )food
It is very good for pregnant ladies,cures gastric and body pain.
Regular intake will get more strength.

KARISELAANGANI KEERAI:

It purifies blood.
It is good for eyesight.
It helps to reduce swelling in the body.
Regular intake will increases RBC ,blood and increases the beauty of skin.
Tips:
Adding 2 drops of this keerai juice with little honey will reduce cold in kids.

PONNAKANNI GREENS:

It is good for all types of eye diseases.
It cures mouth ulcer,bad adour.
It cures liver problems.

PALAK:(SPINACH)
Spinach is an excellent source of many vitamins like K, A, B, E and C, manganese, folate, magnesium, iron, calcium and potassium. Also, it is a very good source of dietary fiber, copper, protein, phosphorus and zinc. Additionally it is known to be a good source of omega-3 fatty acids, niacin and selenium.

Benefits of Palak Seeds useful in urinary stones, inflammations of the lungs and the bowels, pains of the joints, sore throat and sore eyes; lumbago (rheumatic affection of the lions), cold and sneezing. Good for eye sight,low memory power,for pregnant ladies,for healthy bones,etc

Fresh juice of the green plant is a good remedy in urinary stones, as it is good diuretic also.

Other greens benefits will be added soon.


I think greens are divided into groups, depending on how much cooking they require.

Salad Greens
Obviously, salad greens are usually eaten raw. In general, the darker the color, the more nutritious. Iceberg lettuce, for example, is extremely low in nutrients compared with its more colorful relatives - romaine lettuce has 8 times the vitamin A and 6 times the vitamin C as iceberg lettuce.

Quick-cooking Greens
These greens can either be eaten raw or lightly cooked. Spinach is the most obvious example of this category. It takes only seconds to cook a spinach leaf. A benefit to cooked greens is that they shrink so much that you can more easily get lots of nutrition from them. Six cups of raw greens become approximately one cup of cooked greens.

How to Wash Greens
The easiest way to wash greens is to put them into a lot of water and swish them around. The dirt sinks to the bottom that way. I swish the greens, remove the insert and shake, and then let dry for a few minutes before storing.

How to Store Greens
Ideally, the greens should be dry or almost dry, and stored in a bag with as much of the air pushed out as you easily can. Then, put them in the vegetable drawer of your fridge.

How to Cook Greens
Greens can be braised (cooked fairly slowly in a small amount of liquid, usually a flavorful stock), sautéed (cooked quickly in a small amount of oil), or a combination of the two. They can also be steamed or boiled, but most people like to add some other flavors which go well with greens (see the links in the side bar)