Recipes for greens?

I've seen greens at Tesco, and I have never tried making anything with them before.  They seem quite healthy and I'd like to try them out.  I think greens have a rep for tasting like crap, but I'm willing to give them a try.

Any suggestions on how to prepare them...mainly so they taste nice? 

Maybe a stupid question... what are greens?  I use the word to cover everything that colour.

What greens have you been eyeing? Spring greens are the mildest. I'm very fond of those. I cut off the leaves and take out the thickest part of the stem. Then I shred them in 1/2 inch strips. I just boil them in salted water until just tender and serve with butter and pepper. A dash of lemon is good too. You can thow handfuls of greens into soups, too.

The other greens such as the sweetheart cabbages or savoy cabbages can be cooked the same way only they will need more time. I also soak the savoy leaves in salted water and wash really well since it has so many pockets.

Most greens are going to be good cooked with bacon (a la southern style). Or, if you like a bit of heat, you can add chili flakes.

I like mine cooked very lightly - not overdone. But others may differ!

bbc.co.uk/food has some good recipes.

Erm...the package just says 'greens' and I'd guess they may be collard or mustard greens, possibly some kale? But I'll have to check for sure tonight when I go to the store.

I'll get back with you.

Tesco's (and Sainsbury's) "Greens" usually look like small collards to me.  I did notice some curly kale in Tesco the other day.  To be honest, the bagged "Greens" at both stores have never looked like they were very good quality to me - generally seem to have a lot of yellow spots and holes in them. 

Curly kale is really good in sausage and potato soup.

If you can find chard it is delicious chopped up and wilted in a pan with splash of vinegar or citrus juice added at the end. 

Wasn't exactly sure what you meant by greens, but if you mean spring greens, I have just wikapedia'd it (a new verb!) and read that it is like kale. With kale, I usually just saute it with some tinned tomatoes, chick peas and chorizo for a quick meal.

With spinach, most often I saute it with some olive oil, garlic and a little bit of lemon juice for a side dish, so that might work with spring greens.

Nutmeg works quite nicely with greens as well. Just sprinkle a small amount on towards the end of cooking for a nice flavor.

I think spring greens are milder in flavor than kale. If the bag just says 'green's then I think they are just a tad 'older'. It's not unusual for the outer leaves to be a bit beat up as they are the ones that take the brunt of the weather and shipping. Inside they should be fine. I've never had a problem with greens from the supermarket.

From Gardening in the UK:

"Spring greens are those leafy greens from any Brassica. They might be cabbage, they might be Swedes, or something else. I believe the ones grown as a "main crop" were cabbage."

Kate, I'm going to have to do your kale recipe. We do chicken breasts served with white beans and chorizo with greens on the side. Similar concept and one of our favorite meals!

I usually cut them into thin shreds, boil for a few minutes (in stock) and then add them to a pan with sauteed (?sp) onions, season with s&p.