Cut inch or so off bottom of stems, slice stems and coursely chop the leaves. Saute with oil, garlic, and pepper. Cook stems then stir in leaves as the stems take a bit longer.
First off, you must be sure to remove the tough stem. To do so, run your knife down either side of the center stem, pull to remove, and discard. Then, coarsely chop the leaves into ribbons or pieces.
Great in salads, as an ingredient in ground meat dishes and soups and stews. Works especially well with tomatoes, cucumbers, dried beans, beef, chickens, lemon, garlic, mushrooms, peppers, and squash.
The leaves are mostly eaten raw in salads, although sometimes gently cooked or pureed in sauces and pestos.
Tender, fresh spinach is delicious in salads, pasta, soups and dips and is an easy, healthy addition to many meals. So many ways to eat it raw or cooked! Great for green smoothies or juicing.
When preparing, trim white part and discard greens. Leeks can be quite sandy, so careful washing is important.
Basil is the ultimate compliment to tomatoes and also pairs beautifully with onions, garlic, and olives. For the most intense flavor, basil should be added at the end of the cooking process.
The fennel bulb must be washed, trimmed at the base, and then can be sliced as called for in recipes.
Lettuce leaves should be torn by hand as cutting will turn edges brown faster. The outer, greener leaves of lettuce contains the most vitamins and minerals.