When are boiling or sautéing preferred methods for preparing mature Fat Hen greens?

When the leaves become tougher and the flavor slightly more pronounced or bitter.

The method of preparing Fat Hen is strongly dictated by the maturity level of the plant. While young shoots are tender enough for raw consumption in salads, the leaves of mature plants undergo changes that make cooking preferable. As the plant ages, the leaves develop a tougher texture, and the flavor profile intensifies, often leading to a slight bitterness, similar to mature spinach. Cooking methods such as boiling, steaming, or sautéing are recommended at this stage not only to soften the texture and mellow the flavor but also because cooking aids in the reduction of oxalic acid, thereby improving the body’s ability to absorb valuable minerals like iron and calcium contained within the tougher foliage.