Preserve your greens' nutrients.
According to Vongerichten, there are three schools of thought when it comes to preparing leafy greens: raw, blanched in salt water, and sautéed. But whichever you choose, the key is to maximize both the flavor and the nutrients. So if you're using the latter two techniques, you'll want to minimize cooking time. "You don't want to lose all the vitamins while sautéing," says Vongerichten. "You don't want to turn anything brown. In any case, mix whichever fresh greens you come across. At ABC, we use seven kinds of greens, wilted, with a little olive oil and salt, finished with sherry vinegar. You wilt them in a pan for less than a minute. If you take five, six, seven greens – a mix of bitter and sweet – you get a lot of flavor."