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How-To

Great Greens

Familiar or exotic, these leafy vegetables aren’t just for salads

By Steven Petusevsky Fine Cooking Issue 07
Photos: Ellen Silverman.  Illustrations: Rosalie Vaccaro
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Briefly steamed or sautéed with fresh seasonings, cooked greens are perfect for people who want quick, delicious, and healthy dishes, says executive chef Steven Petusevsky. In this article he sings the praises of kale, escarole, broccoli raab,collards, chard, and more, and explains how to select the freshest greens at the market and store them properly. Included with the article are recipes for Wok-Sautéed Mizuna and Minced Chicken, Scallops with Lime & Savoy Spinach, and GArlicky Greens with Penne Pasta & Spice Tomato Broth.

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