Best way to add spinach, parsley, cilantro, kale and other greens.

So, most of you probably know this already, but  .  .  . I have finally figured out that for the best in taste and texture, you should add fresh greens at the end of cooking. For example if I am making a pasta topping or maybe an egg thing, I get my greens ready to go and about 30 seconds before I take topping or thing off the stove, I fold in the greens. Delightful! And so much more pleasant to look at when served.

Posted on January 29, 2014 .