Guest guest Posted May 20, 2004 Report Share Posted May 20, 2004 Oh dear, cassava, huh? something else I have never tried to cook! What a loathsomely sheltered life I seem to have had! :=( But I know where I can g= et some, by golly :=) thanks for the recipe - much appreciated. Something else to keep. I know what you mean by learning it at mother's knee, but for those of us who didn= 't have a mother in that part of the world, it's your knee, or cyber knee, we = have to learn at *lol* I was noticing the flavourings - mostly garlic, parsley and onion - with ta= basco to taste (well, they have larger bottles sometimes!!!! *lol*). This reminds= me, I saw a recipe somewhere recently for something like this - beans with kale -= I think. I'll see if I can find it. Chat later. gf , Mirian de Meneses Costa < mirian_m_costa> wrote: > Hi! > > You would have been most welcome, gf! > > I don´t think parsnip might do... the flavor is too different. If you can= find cassava it will be perfect. > > A recipe for kale and beans ? These are things we learn with Mom, you know ... let me try. It is like this: > > KALE > > 1 bunch of kale > 1 or 2 minced garlic cloves. > 1 medium onion cut in thin half-moons > 1 cup Italian parsley - minced > 1 cup spring onion - minced > > Cut a bunch of kale very thinly. > Cut lots of parsley and lots of spring onions very thinly. > Mix kale and parsley and spring onions and put in a colander and pour boiling water over that. > > Cook onion and garlic clove in olive oil for about 5 minutes. > Add kale and salt. > Mix till it wilts. > > BEANS > > 2 cups dried beans > 1 bay leaf > 1 or 2 minced garlic cloves. > 1 medium onion cut in thin half-moons > Tabasco to taste > > > Soak beans overnight. Discard soaking water. Cook with bay leaf till tend= er - we use a pressure cooker and this takes about 15 minutes. > > Cook onion and garlic clove in olive oil for about 5 minutes. > Add beans, salt and Tabasco. Cover and bring to boil. Let simmer for a fe= w minutes, to blend flavor. > > CASSAVA or PERUVIAN CARROT > > 1 pound cassava > 1 or 2 minced garlic cloves. > 1 medium onion cut in thin half-moons > 1/x cup Italian parsley - minced > Tabasco to taste > > Cut cassava in big chunks and cook in salted water till almost tender. > Cook onion and garlic clove in olive oil for about 5 minutes. > Add cassava, salt and Tabasco. > Cover and bring to boil. Let simmer for a few minutes, to blend flavors. = > Sprinkle with minced parsley. > > > > Bon apetit! > > > Mirian / Brazil > > greenfury2004 <greenfury2004> wrote: > Sounds great :=) I don't suppose you have a recipe for that kale and bean= s = > > and peruvian carrot dish, do you? Of course, it's a bit tricky if you don= 't= > know > where to buy such a carrot, but perhaps parsnip might do? > > Anyway, it sounds very good - anything else in the dish besides the items= y= > ou > mention? I very nearly took wing and flew to join you! > > gf > > > > > Mirian M. Costa, tradutora > Tels. (11) 5531-9153, (19) 3871-5152 > Cel. (11) 9764-3807 > > > > > > > Domains - Claim yours for only $14.70/year > > Quote Link to comment Share on other sites More sharing options...
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