Digest Number 1903

[Guest guest]

You all (because I'm told that I'm southern - MD is

not really a southern state) are great fun!

I have not seen lacinato kale but shall be looking

carefully for it in the store. Otherwise I may be

forced to plant some this fall. I cook my kale and

chard with the stems and don't find them tough. The

collards, on the other hand, need the stem removed. My

cousin doesn't remove them but maybe she finds fresher

collards. Did you know that they are a great source of

calcium?

I've seen the scrambler mix but was hesitant to try it

but, thanks to you people (of whatever gender LOL),

I'm going to get some and prepare as instructed. I

really like the Gimme Lean sausage so will use that.

This list is a great help to me. Don't tell the FBI as

they are very close to home as is the

CIA <smile>

 

Diana

 

 

 

 

 

 

 

[Guest guest]

I also cook kale with swiss chard, stems and all, in olive oil and fresh minced

garlic. I cook it in my wok with a little water and the lid on. I cook the

stem on collard if they are young greens, but remove the stems if they are older

greens. I cook them in boiling water for 5 min. and then pour out that water

and add a small amount of fresh water and bring to a boil again and cook about

15 minutes more. I like them still bright green.

 

BTW, did you know that that brightly colored veggies will retain their color if

you add them to boiling water instead of to cold water that you heat to a boil

AND don't overcook them.

 

Yes they are a GREAT source of Calicum.

Judy

 

 

>. I cook my kale and

chard with the stems and don't find them tough. The

collards, on the other hand, need the stem removed. My

cousin doesn't remove them but maybe she finds fresher

collards. Did you know that they are a great source of

calcium?