Local sauté greens are harvested this time of year from our local farmers. From maché and swiss chard to turnip and radish tops, here are some basic tips for really enjoying these various leafy greens and sometimes their roots!

Proper Storing. Leafy greens like kale and swiss chard keep better if they are not washed and wrapped in a damp paper towel before placing in a plastic bag in the refrigerator. For the roots, such as radishes and turnips, they keep better in the refrigerator if you take the leaves off, so you may want to use the leaves as part of a mixed sauté of greens right away. Red radishes can last for up to 2 weeks, while black radishes kept in a perforated bag can last for a few months.

Softening & Retaining Nutrients. While young and tender leafy greens are great raw, many of us like to soften the leaves up once they get a bit more mature. Some greens may need up to 30 minutes of blanching and sautéing to get the consistency you want. If you blanch or boil the leaves, much of the nutrient content will be released into the water. You can use the liquid as part of a soup or sauce so you won't lose all that potassium, vitamin K and magnesium. You can also sauté leafy greens and add some stock to continue braising in the same pan, thus saving all the nutrients.