In addition to having a pleasant range of flavors, from mellow to pungent, spring greens are the first shoots to come up in the garden when little else is ready to grow. They tolerate the cool temperatures of early spring, and grow very fast; this means you can harvest the leaves well before even planting most other vegetables.

Dark-green leafy vegetables are nutritional powerhouses. But it's their captivating flavors and wonderful versatility that make greens such a joy to cook. And more often than not, they're interchangeable in recipes, which adds to their appeal.

Escarole and spinach are mildest.

Kale, Swiss chard, and collards have slightly more pronounced flavors.

Broccoli rabe, beet greens, turnip greens, and mustard greens are the most assertive and need to be cooked with care--try simmering them in broth instead of water to mellow their slight bitterness.

Arugula, romaine, and the mixture of baby greens known as mesclun are usually eaten raw in salads, where they impart a delightful tang.

Whether leafy greens are part of a main course or are served as a side dish, the key to bringing out their flavor lies in cooking them properly. Overcooking has been the common technique of the past, but today we know better. A few minutes of simmering so that the leaves become tender yet retain their bright green color is all that's needed to transform these wonderful vegetables into tantalizing offerings. With success assured, fresh greens are bound to become a staple in your repertoire.

Clean Greens
Store leafy greens unwashed in plastic bags in the refrigerator; any added moisture will cause them to spoil more rapidly. When you're ready to use them, remove unwanted stems and tear leaves into smaller pieces. Leafy greens harbor sand and other debris, so you'll need to wash them thoroughly. Avoid using a colander for the job, because just running water over the leaves isn't enough to clean them. Instead, dunk greens in a large bowl, pot, or sink filled with cold water. The dirt will sink to the bottom while the greens float to the top. Remove the leaves by hand and place them in another bowl. Pour out the water and repeat the procedure until the water is free of debris. Dunking and soaking greens is the only method that removes all the grit. Next, spin the greens in a salad spinner if they need to be dry for a salad or other recipe. If your recipe allows, forgo the spinner and cook the greens with the water that clings to them.