Kale, Swiss Chard, Escarole, and Cabbage
Recipes made that night: Kale Chips, Swiss Chard with Cranberry & Cashews, Swiss Chard with Onion and Lemon, Escarole with Garlic and Cannellini Beans, and Broiled Cabbage Wedges (titles may not rock your world but the dishes are delicious!)
rinse greens in cool clean water. you can also add 1/2 cup white vinegar or no more than 1 T of bleach per gallon of water. then rinse again in cool clean water.
ripping greens into pieces is preferred over knives or scissors or food processors -- this will help reduce oxidation of the greens and keep them crisper longer.
using an acid like lemon juice with greens will help reduce that 'bitter' taste.
making the pieces smaller and cooking greens longer will also reduce that 'bitter' taste in addition to breaking down the fiber a bit more, making the greens a bit easier to digest.
sauteing garlic or onions is a watch them cook process -- do not leave them unattended they will go from brown to burnt -- fast! As soon as you get the pungent scent of garlic or the onions are just past translucent -- lower your heat, keep the garlic or onions moving in the pan then add other ingredients or pull from heat and place in a separate bowl -- don't worry, you'll catch on to the process fast and it won't seem so daunting -- promise.
greens can be mixed and matched -- in most cases -- such as, if a recipe calls for kale and you have chard -- go for the switch!
try to cook your greens at a low temperature, keeping the overall temp of the food at or below 104°F, will help retain the heat sensitive nutrients such as Vitamin C.
juicing is a great way to add raw greens into your diet. use the pulp to make a quick bread -- switch the bananas with 1 cup of the pulp.
seems like there were more notes. . . .I'll add them as I remember them or am reminded of them by those who were there! :)