When garden greens are overly mature, on the verge of bolting, aging and consequently becoming bitter and less than tender and succulent use this classic Mediterranean technique. In Italy and Greece where people treasure their cooked greens and enjoy a slight bitterness they commonly parboil the greens in lightly salted water and then saute’ these greens in olive oil and a little garlic.
I use this method with mixed and aging greens of, endives, chicory, mustard, pac choi, chard etc. Into the pot of boiling water go chunky stems and leaves washed, but barely trimmed. If stems seem truly tough I either discard or toss those in a minute ahead of the leaves. Boil for three minutes and drain in a colander while heating a skillet with olive oil and a generous amount of chopped garlic that is allowed to soften but not brown. Dump in the greens and stir around for another three to four minutes. On occasion, I’ve added seed free sliceed Kalamata olives, dried currants, raisins or a sprinkle of pepper sauce. Serve on a platter hot or at room temperature, sometimes surrounded by fresh lemon wedges. The volume of these greens is dramatically reduced. This double cooking method results in very tender delicious greens. There is absolutely no reason to do anything more than a slight chopping of these greens. While I’m sure leftovers would be good we’ve yet to have any.
I’d say use any of your garden greens except large amounts of carrot leaves which don’t taste good and in spite of a recent article to the contrary, the jury is still out on whether these are healthful to eat. You’ll lose a few vitamins by boiling but you will be be preparing a dish with a high nutrient profile yet low in calories.