CH Runners
Not Running => Food => Topic started by: Chasing Amy on February 20, 2017, 02:54:13 PM
-
It's bitter, it's tough (even after an olive oil massage), it just doesn't taste that good.
-
Agreed! I prefer spinach.
-
Agreed! I prefer spinach.
I'm an arugula girl myself.
-
Kale's nasty.
-
You can make kale palatable, but it's mostly too much trouble.
-
If we're talking cooked, I prefer kale to spinach because it holds its texture better. I'm not really a fan of raw kale.
-
I'm an arugula girl myself.
I love arugula in salad! It is my #1 salad green.
-
I love arugula in salad! It is my #1 salad green.
1!
but I'll take your kale and spinach too
-
I have never liked kale. And with tall the hype, it seems like you weren't even "in" if you did not absolutely love kale.
I buy baby spinach all the time, sometimes arugula, too.
-
If we're talking cooked, I prefer kale to spinach because it holds its texture better. I'm not really a fan of raw kale.
1!
but speaking of spinach and arugula, I miss being able to buy real fully-grown spinach and arugula... the baby and micro-green stuff is fine, but not GOOD
-
i would much rather eat swiss chard than kale. and arugula, spinach, etc. are delicious. so, too, escarole.
but i don't mind kale.
-
I love kale. Instant pot makes kale less tough. But I'm heavily into collards lately.
-
I love most greens.
Spinach can be too mushy when cooked.
Kale can be off-putting when raw and tough.
Swiss chard is one of my favorites.
I love arugula.
Collard, mustard, turnip and beet greens are delicious!
-
I love kale. Instant pot makes kale less tough. But I'm heavily into collards lately.
How do you prepare your collard greens? I've always been underwhelmed by them.
-
How do you prepare your collard greens? I've always been underwhelmed by them.
same here. IP makes greens more palatable, since they usually come out softer.
-
I'll take all of them. I love it! Even raw!
-
How do you prepare your collard greens? I've always been underwhelmed by them.
Some variation on this recipe (ignore the low-quality ingredient suggestions): http://allrecipes.com/recipe/51803/kickin-collard-greens/
Sometimes we leave out the onions or garlic, recently we went with only shallots and it was good too. I don't think the bacon is necessary if you are vegetarian (not sure what could sub to add that umami note), also the chicken broth can be subbed with vegetable broth.
If you follow the recipe, it does take that long, but you can cut down the time by two thirds or so if you blanch the collards first. Now that I type this, it seems like a lot of work But these are seriously delicious collards. I have not yet tried to instant pot this recipe, perhaps I should...
-
Some variation on this recipe (ignore the low-quality ingredient suggestions): http://allrecipes.com/recipe/51803/kickin-collard-greens/ (http://allrecipes.com/recipe/51803/kickin-collard-greens/)
Sometimes we leave out the onions or garlic, recently we went with only shallots and it was good too. I don't think the bacon is necessary if you are vegetarian (not sure what could sub to add that umami note), also the chicken broth can be subbed with vegetable broth.
If you follow the recipe, it does take that long, but you can cut down the time by two thirds or so if you blanch the collards first. Now that I type this, it seems like a lot of work But these are seriously delicious collards. I have not yet tried to instant pot this recipe, perhaps I should...
This is a pretty standard recipe for all types of greens - it is how I grew up eating them. A little fat, a little salt and some liquid.
My great aunt added beer to some greens. And she loved to drink the leftover pan juices - she called it the pot liquor.
-
Yeah, most collard recipes I've seen call for pork which I don't eat.
Sent from my iPhone using Tapatalk
-
I still like it. I almost always saute it, with vinegar (or white wine) and a dash of soy sauce to help it cook down.
I really want to try that Collard Greens recipe. I've never tried cooking them before and want to avoid making white people collard greens (http://www.trulytafakari.com/ate-white-peoples-collard-greens-tasted-like-oppression/)
-
I still like it. I almost always saute it, with vinegar (or white wine) and a dash of soy sauce to help it cook down.
I really want to try that Collard Greens recipe. I've never tried cooking them before and want to avoid making white people collard greens (http://www.trulytafakari.com/ate-white-peoples-collard-greens-tasted-like-oppression/)
You're veg, right? What, if anything, would you sub for the bacon? I know mushrooms add umami but that might be texturally weird.
I will say that the recipe as I've made it certainly does not taste like oppression, and should be fine without the meat / chicken broth.
And thank you for linking to that because it led me to another entry from her about how gross peach cobbler is, which I have adamantly declared many times in my life, so I'll be reading more of that blog.
-
You're veg, right? What, if anything, would you sub for the bacon? I know mushrooms add umami but that might be texturally weird.
I will say that the recipe as I've made it certainly does not taste like oppression, and should be fine without the meat / chicken broth.
And thank you for linking to that because it led me to another entry from her about how gross peach cobbler is, which I have adamantly declared many times in my life, so I'll be reading more of that blog.
I am of the firm opinion that peaches should never, ever, be cooked.
-
You're veg, right? What, if anything, would you sub for the bacon? I know mushrooms add umami but that might be texturally weird.
I will say that the recipe as I've made it certainly does not taste like oppression, and should be fine without the meat / chicken broth.
Not vegetarian, I just don't eat beef or pork.
I also don't really "get" what umami means. :D
-
You're veg, right? What, if anything, would you sub for the bacon? I know mushrooms add umami but that might be texturally weird.
I will say that the recipe as I've made it certainly does not taste like oppression, and should be fine without the meat / chicken broth.
And thank you for linking to that because it led me to another entry from her about how gross peach cobbler is, which I have adamantly declared many times in my life, so I'll be reading more of that blog.
Wonderful news! :d
I am no longer veg, but DBF is flexitarian...especually the post-weekend adventure burger...
Usually he'll try a non-veg recipe but we never cook meat. I have found that toasted pecans often hit the spot for a bacon sub and there are great no-chicken broths out there.
-
I still like it. I almost always saute it, with vinegar (or white wine) and a dash of soy sauce to help it cook down.
I really want to try that Collard Greens recipe. I've never tried cooking them before and want to avoid making white people collard greens (http://www.trulytafakari.com/ate-white-peoples-collard-greens-tasted-like-oppression/)
:roll:
DH's grandmother makes them with fatback. Delicious. But bacon does a fine job and is what my mother used.
One of her other favorites is hog jowl which she calls hog jaw.
-
Wonderful news! :d
I am no longer veg, but DBF is flexitarian...especually the post-weekend adventure burger...
Usually he'll try a non-veg recipe but we never cook meat. I have found that toasted pecans often hit the spot for a bacon sub and there are great no-chicken broths out there.
First Dev, now you :'(
-
:roll:
DH's grandmother makes them with fatback. Delicious. But bacon does a fine job and is what my mother used.
One of her other favorites is hog jowl which she calls hog jaw.
OMG, a couple of years ago my BF bought hog jowl for something he was cooking, and put the chunk that was leftover into a freezer bag labeled "Face." :panic:
-
:rotfl:
-
OMG, a couple of years ago my BF bought hog jowl for something he was cooking, and put the chunk that was leftover into a freezer bag labeled "Face." :panic:
:roll:
Dev - she loved to eat it at J&S Cafeteria!
-
First Dev, now you :'(
CFL has never been a strict veg though, I don't think?
-
Dev - she loved to eat it at J&S Cafeteria!
Would you believe I've never actually eaten there!
-
Would you believe I've never actually eaten there!
You aren't missing much - especially since you didn't eat meat!
Jello desserts! Seven layer salads! A meat and two veg (where mac and cheese is considered a veg)!
DH has fond memories of eating there with his grandparents and extended family. I have been a few times, the last was when his grandfather was sick and wasn't eating enough - so whe he requested J&S, we all agreed!
-
Oh gotcha. Yeah, not missing much. :d
-
You must try kale chips!
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes.
-
Kale chips are the best!
-
Kale chips are the best!
YES!
-
Kale chips are the best!
The best at what? Leaving dried green shards stuck in your teeth?
-
The best at what? Leaving dried green shards stuck in your teeth?
The best (and imo only palatable) use for kale.
-
The best at what? Leaving dried green shards stuck in your teeth?
:roll:
-
i would much rather eat swiss chard than kale. and arugula, spinach, etc. are delicious. so, too, escarole.
but i don't mind kale.
I thought of you as I gave a pile of kale the stink eye whilst I picked up rainbow chard at my local farmer's market.
Sent from my iPhone using Tapatalk
-
I detest the way my mother-in-law says "swiss chard" in her sing-songy way so much that I can't even be in the same room with it anymore
-
I detest the way my mother-in-law says "swiss chard" in her sing-songy way so much that I can't even be in the same room with it anymore
I discovered this week that there is more than one way to say swiss chard (with or without the sing-song).
Does she say swiss SHard or swiss CHard? (SH as in shop, CH as in chop)
-
I detest the way my mother-in-law says "swiss chard" in her sing-songy way so much that I can't even be in the same room with it anymore
I could not find a French translation for "Swiss chard". Enough said.
-
Suisse chard(onnay).
Sent from my iPhone using Tapatalk
-
I love Swiss Chard! With a bit of nutmeg.
-
I detest the way my mother-in-law says "swiss chard" in her sing-songy way so much that I can't even be in the same room with it anymore
:roll:
-
I could not find a French translation for "Swiss chard". Enough said.
is it not blette in french?
-
I have never once successfully made kale chips despite multiple tries. They either come out soggy or burnt...no in between.
I do like those salty seeweed snacks they sell at trader joes though.
-
I love Swiss Chard! With a bit of nutmeg.
Never tried this.
I also love Swiss Chard. I typically use it any way that I might have otherwise used kale. With the exception that with chard, don't add any more salt!
-
I discovered this week that there is more than one way to say swiss chard (with or without the sing-song).
Does she say swiss SHard or swiss CHard? (SH as in shop, CH as in chop)
:d She says SWEESS (very hard "I") chAHrd with a Spanish/French accent and a certain tilt of her perfectly coiffed head. And if she weren't your mother-in-law and you didn't hear her talk about other people in her way then you'd think it was very cute.
-
is it not blette in french?
Thanks. I could not find it in the online dictionary that I use. I did not put in more effort. But this seems right.
-
Today's salad has way more raw kale than I was expecting. :(
-
I'm bumping this topic because I have to admit I am currently eating a salad with kale and it is delicious. I massaged a happy ending into the damned kale with olive oil.
Oh, and I chopped it up into small pieces to make it easier to eat.
-
I massaged a happy ending into the damned kale with olive oil.
:rotfl:
-
I have never once successfully made kale chips despite multiple tries. They either come out soggy or burnt...no in between.
I do like those salty seeweed snacks they sell at trader joes though.
I have not tried to make kale chips. But we have made spinach chips with spinach leaves that were too far gone to eat raw, but not yet too gross to eat at all. They were yummy. But sort of a pain in the ass. I don't remember what the boyfriend did beyond oven, olive oil, and salt. I forget things like temp and time.
-
I used to love the seaweed snacks but at some point I started to taste an iodine flavor in them and I can't "untaste" that. So now every time I eat them, that is all I can taste.
-
DH was addicted to them but eventually they caused him major gastro issues.
I had the most delicious kale salad at lunch today: kale, currants, parmesan (I splurged), marcona almonds with grilled shrimp on top. yum
-
i had a lurvely kale salad for lunch - curly kale and kale, shredded raw red beets, cubed and roasted yellow beets, chopped filberts, blue cheese, and ginger dressing.
-
I like kale. And collard greens. And swiss chard. I pretty much like it all---except iceberg lettuce.
I adore swiss chard tossed into soups.
-
I'm bumping this topic because I have to admit I am currently eating a salad with kale and it is delicious. I massaged a happy ending into the damned kale with olive oil.
Oh, and I chopped it up into small pieces to make it easier to eat.
Massaged kale is a revelation. My friend makes a kale salad with a lemon and olive oil massage, and puts toasted chickpeas in it. Even 14 year old boys go back for seconds, it's that good.
-
We need the recipe for that please
-
My coworker came up with this perfect quote today: "Rain is like kale. I'm never happy to see it even though I know it's good for me."
-
I love having Kale Salads out at restaurants. I can NEVER replicate it at home. I do not even bother anymore.
-
Heh, I love kale and have always loved it since I was a kid. It’s the quintessential Dutch winter comfort food. But if the kale is young enough, I Iove kale salad too. DH made one with a Caesar-like dressing - couple of days ago and it was delicious.
I have never heard of massaging kale.
Sent from my iPhone using Tapatalk
-
I went out to eat a few weeks ago and got a kale salad with a vegan Caesar like dressing and it was divine.
-
Oh yes. Massaging kale is quite the thing. Haha
-
Oh yes. Massaging kale is quite the thing. Haha
Never done it, maybe that is my problem :rotfl:
-
I wonder if acupuncture would improve the texture. :d
-
(https://i.pinimg.com/736x/3e/da/8f/3eda8f9efcdeceeca217a682856f6191.jpg)
-
Never done it, maybe that is my problem :rotfl:
So seriously, it might be! Massaging the kale changes the texture so quickly ... and that's what most restaurants do!