Post by: Chasing Amy on February 20, 2017, 02:54:13 PM
Post by: merigayle on February 20, 2017, 03:11:52 PM
Post by: Chasing Amy on February 20, 2017, 04:01:59 PM
Agreed! I prefer spinach.
I'm an arugula girl myself.
Post by: Suesquatch on February 20, 2017, 04:16:51 PM
Post by: radial on February 20, 2017, 06:35:47 PM
Post by: nadra24 on February 20, 2017, 08:00:21 PM
Post by: merigayle on February 20, 2017, 09:02:45 PM
I'm an arugula girl myself.I love arugula in salad! It is my #1 salad green.
Post by: diablita on February 20, 2017, 09:40:17 PM
I love arugula in salad! It is my #1 salad green.
1!
but I'll take your kale and spinach too
Post by: Ice Cream on February 21, 2017, 08:01:41 AM
I buy baby spinach all the time, sometimes arugula, too.
Post by: caribougrrl on February 21, 2017, 08:04:48 AM
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
Post by: witchypoo on February 21, 2017, 08:06:49 PM
but i don't mind kale.
Post by: Dagstag v 2.0 on February 21, 2017, 09:19:28 PM
Post by: ihop on February 22, 2017, 10:41:20 AM
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!
Post by: Chasing Amy on February 22, 2017, 09:02:05 PM
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.
Post by: Ice Cream on February 23, 2017, 07:53:34 AM
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.
Post by: Run Amok on February 23, 2017, 08:44:31 AM
Post by: Dagstag v 2.0 on February 23, 2017, 09:24:11 AM
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...
Post by: ihop on February 23, 2017, 09:46:16 AM
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
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.
Post by: Chasing Amy on February 23, 2017, 04:18:14 PM
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Post by: Cool Foot Luke on February 23, 2017, 07:04:09 PM
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/)
Post by: Dagstag v 2.0 on February 23, 2017, 11:19:05 PM
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.
Post by: caribougrrl on February 24, 2017, 08:05:25 AM
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.
Post by: Chasing Amy on February 24, 2017, 01:57:02 PM
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
Post by: Cool Foot Luke on February 24, 2017, 03:35:29 PM
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.
Post by: ihop on February 24, 2017, 03:56:01 PM
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.
Post by: merigayle on February 24, 2017, 04:51:53 PM
Wonderful news! :dFirst Dev, now you :'(
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.
Post by: seattlegirl on February 25, 2017, 02:30:26 PM
: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:
Post by: diablita on February 25, 2017, 08:11:57 PM
Post by: ihop on February 27, 2017, 08:41:26 AM
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!
Post by: Run Amok on February 27, 2017, 11:42:49 AM
First Dev, now you :'(
CFL has never been a strict veg though, I don't think?
Post by: diablita on February 28, 2017, 10:40:54 PM
Dev - she loved to eat it at J&S Cafeteria!
Would you believe I've never actually eaten there!
Post by: ihop on March 01, 2017, 10:23:27 AM
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!
Post by: diablita on March 11, 2017, 09:20:50 PM
Post by: floridagal on March 13, 2017, 12:59:38 PM
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.
Post by: radial on March 13, 2017, 01:00:58 PM
Post by: merigayle on March 13, 2017, 05:50:20 PM
Kale chips are the best!YES!
Post by: Chasing Amy on March 14, 2017, 10:21:46 AM
Kale chips are the best!
The best at what? Leaving dried green shards stuck in your teeth?
Post by: radial on March 14, 2017, 10:59:50 AM
The best at what? Leaving dried green shards stuck in your teeth?
The best (and imo only palatable) use for kale.
Post by: ihop on March 17, 2017, 09:23:47 AM
The best at what? Leaving dried green shards stuck in your teeth?
:roll:
Post by: Chasing Amy on March 19, 2017, 06:40:54 PM
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.
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Post by: diablita on March 19, 2017, 07:48:23 PM
Post by: caribougrrl on March 19, 2017, 10:22:47 PM
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)
Post by: Ice Cream on March 20, 2017, 08:15:16 AM
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.
Post by: radial on March 20, 2017, 08:31:52 AM
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Post by: hally on March 20, 2017, 09:41:45 AM
Post by: ihop on March 20, 2017, 11:49:45 AM
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:
Post by: caribougrrl on March 20, 2017, 12:02:37 PM
I could not find a French translation for "Swiss chard". Enough said.
is it not blette in french?
Post by: Magic Microbe on March 20, 2017, 01:39:36 PM
I do like those salty seeweed snacks they sell at trader joes though.
Post by: Cool Foot Luke on March 20, 2017, 01:51:15 PM
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!
Post by: diablita on March 20, 2017, 10:41:12 PM
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.
Post by: Ice Cream on March 21, 2017, 08:00:26 AM
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.
Post by: Chasing Amy on May 01, 2017, 02:57:22 PM
Post by: Chasing Amy on October 06, 2017, 02:43:42 PM
Oh, and I chopped it up into small pieces to make it easier to eat.
Post by: diablita on October 06, 2017, 03:04:34 PM
I massaged a happy ending into the damned kale with olive oil.
:rotfl:
Post by: rocketgirl on October 16, 2017, 11:12:25 AM
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.
Post by: Run Amok on October 16, 2017, 12:20:19 PM
Post by: diablita on October 16, 2017, 10:32:31 PM
I had the most delicious kale salad at lunch today: kale, currants, parmesan (I splurged), marcona almonds with grilled shrimp on top. yum
Post by: witchypoo on October 17, 2017, 01:56:23 PM
Post by: Rejaneration on December 31, 2017, 12:58:54 PM
I adore swiss chard tossed into soups.
Post by: BonitaApplebum on December 31, 2017, 02:18:59 PM
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.
Post by: diablita on December 31, 2017, 10:38:47 PM
Post by: Chasing Amy on February 27, 2018, 12:15:09 PM
Post by: merigayle on February 27, 2018, 04:00:28 PM
Post by: VP of Tea on February 28, 2018, 08:59:14 AM
I have never heard of massaging kale.
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Post by: merigayle on February 28, 2018, 09:20:06 AM
Post by: diablita on February 28, 2018, 11:02:19 AM
Post by: merigayle on February 28, 2018, 12:28:15 PM
Oh yes. Massaging kale is quite the thing. HahaNever done it, maybe that is my problem :rotfl:
Post by: radial on February 28, 2018, 01:03:51 PM
Post by: Chasing Amy on February 28, 2018, 01:21:36 PM
Post by: teetime on March 02, 2018, 08:41:04 PM
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!