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Agreed! I prefer spinach.
I'm an arugula girl myself.
I love arugula in salad! It is my #1 salad green.
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 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.
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...
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
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.
Wonderful news! 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.
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."
First Dev, now you
Dev - she loved to eat it at J&S Cafeteria!
Would you believe I've never actually eaten there!
Kale chips are the best!
The best at what? Leaving dried green shards stuck in your teeth?
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 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.
I love Swiss Chard! With a bit of nutmeg.
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)
is it not blette in french?
I massaged a happy ending into the damned kale with olive oil.
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'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.
Oh yes. Massaging kale is quite the thing. Haha
Never done it, maybe that is my problem