THE SKINNY ON GREENS: What to Look For... Pick greens that have a rich color and a bouncy look. Yellowing, limpness, and spotting are signs the greens are old and may taste sour when cooked. Washing and Storing... It*s important to wash greens carefully since dirt often gets between the leaves. Trim the stems, rinse the leaves, then plunge them into a large bowl or sink filled with water. Let them soak for a few minutes while the dirt settles to the bottom. Repeat as necessary. To store, refrigerate greens in plastic bags. Cooking Greens... Size is the secret to cooking greens. Young, small greens are great raw in a salad or a sandwich. Medium- sized greens should be cooked lightly, like wilting or stir-frying. Fully mature greens should be roasted or stewed to mellow them. ** A cold snap brings out the flavor. Ask at the farmers* market or check with the grocer to find out where your greens are grown.
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