*Follow the directions below for cooking any thinner green like Lamb’s Quarters, spinach, arugula, turnip greens, and radish greens. For thicker greens like collards and kale you will need to cook a little longer.


Bring an inch or so of water to boil in a pot.  Have a slotted spoon ready and throw a medium sized handful of greens into the boiling water.  By the time you stir them around so they all get wet, they will be done (wilted and bright green).  Scoop them out, put in a bowl, and repeat the process until you’re done.  They do cook down A LOT so you may want to wash and have ready more raw greens than you might think necessary.