Small Group Workshop: Bitter, Peppery, and Sweet — Leafy Greens from A-Z

Spanakopita. Callallo. Saag. Garlicky Bok Choy. Kale Cesar Salad. Leafy greens are the soul of historic and new dishes from around the world. Despite their ubiquity and our love of them, confusion abounds about how to choose and cook leafy greens. This Small Group Workshop will help clear the fog. Rosie Gill and April Dodd, Milk Street’s director and assistant director of education, will be your guides as you learn which greens are bitter, peppery or sweet, why some need a long braise to shine while others want just the kiss of hot steam, and how to use herbs as more than garnish. We’ll talk about how to prep the different greens for easy cooking, which stems have great flavor and texture, and when to choose frozen greens for better and faster cooking. To drive home all these lessons and more, we’ll make four recipes, each featuring a different technique and leafy green: East-African Braised Collards with Tomatoes, North Indian Saag, Kale Salad with Dates, Pistachios and Green Tahini, and Hot Oil-Flashed Chard with Ginger, Scallions and Chili. Space is limited. Enroll now!