Leafy Greens
Although they are all prepared in much the same way, these greens run the gamut in flavour and texture. Young, tender varieties generally have a mild taste and can be eaten whole and raw. Large tougher-textured leaves need their stalks removed before cooking.
PREPARING SPINACH
Young spinach leaves are tender so they can be eaten whole, either raw or cooked. Mature varieties have a tough stalk that needs trimming before the leaves are briefly cooked in just the water that clings to the leaves after washing. A technique that makes a stylish presentation for raw or gently sautéed spinach is the classic chiffonade illustrated here.
1. Fold each spinach leaf lengthwise along the central rib with the rib facing outwards. Tear the rib away from the leaf.
2. Stack a few leaves and roll them lengthwise into a cylindrical bundle. Hold the bundle with one hand.
3. Cut across the bundle with a chef's knife, using your knuckles as a guide, to make thin strips.
OTHER LEAFY GREENS
From the sweet and earthy to the sharp and peppery, greens have a wide variety of tastes. All require thorough rinsing to remove surface dirt before use.
CHINESE MUSTARD GREENS: With its strong, peppery bite, this green is best cooked; trim stalk before using.
FRENCH DANDELION: This jagged-leaved vegetable needs its tough root removed before use. Cultivated varieties have a milder taste than wild dandelions. Eat raw or cooked.
GRAPE LEAVES: These serve as a wrapper for other foods. Fresh leaves should be blanched, those sold in brine simply rinsed before use.
SORREL: Trim stalks of this tart, lemony green before eating raw or in cooked dishes.
SWISS CHARD: Separate the leaves from the white central stalks. Both leaves and stalks can be cooked.
