LeadForward Vol.1 No. 3

Using This Same Recipe for Other Greens

Hugh’s Kitchen Creation

This recipe adapts beautifully to many leafy greens. The flavorings stay the same—garlic, lemon, olive oil, and optional broth—while the cooking times adjust according to tenderness.

Below is a quick guide: •Lacinato (Dinosaur) Kale: Cook 4–7 minutes. Remove tough stems before cooking. •Curly Kale: Cook 5–8 minutes. Stems should be removed for best texture. •Spinach: Cook 1–2 minutes. Very tender and wilts almost immediately. •Mustard Greens: Cook 4–6 minutes. Peppery flavor: lemon and honey balance the bite. •Collard Greens (if desired): Cook 10–15 minutes for sautéed or 45–90 minutes Southern-style. •Swiss Chard: Cook stems 2–3 minutes first, then leaves an additional 2–3 minutes. •Beet Greens or Turnip Greens: Cook 3–5 minutes. Mild and tender, similar to chard. Feel free to mix greens for a more complex flavor and texture profile. Always cook the toughest greens first, then layer in more tender varieties toward the end.

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