need help with unknown greens

[Guest guest]

I I only have comments on a few of your questions-

Kale is very good in raw recipes, but it is a little chewy- just chop it up

finer than you would other greens (kind of what you would do with cabbage). It

is not as tender as lettuce and really cant be used the same way. It is a

lovely and nutritious green to add to recipes though! Try adding it to other

greens in salads, not on its own. I sometimes add it as a green to vegetable

salads with tomatoes and other non-greens. I keeps its color very well and

looks really beautiful.

 

I guess if you wanted to try to tenderize it, try marinating it in olive oil

and sea salt. I have never tried this but it works for most things.

 

I also use it in juice.

 

I guess the same could advised for mustard greens, if you like the taste. I

don't!

 

I think most greens can be eaten raw-if you like the flavor.

You also might try fermenting them, as in Bok Choi.

 

Terry

 

 

 

[Guest guest]

Thought you might like to hear what a Natural Hygienist has to say about greens.

Her website is www.rawschool.com (I added the color for emphasis.)

Shari..........

 

" It's not a matter of whether greens are human food. Yes, they certainly are.

The question to ask is whether you have to eat them, even if you don't like

them......... Eating things you don't like because somebody tells you it's good

for you is to favor another person's opinion over nature. If something tastes

bitter or bad, it doesn't matter if all the raw/health gurus in the world agree

that it's the best human food on the planet. Your body knows what they

don't......... The way to be healthiest, in fact, is to follow our preferences.

You may trust that if something tastes good -- and it belongs in one of these

categories: fruit, vegetable, nut, seed -- then it is food for you. Also

mentioned, your tastes will change as the nerve endings on your tongue heal from

the use of overstimulating spices and condiments (unless you're continuing to

use them), so it's good to periodically go back and try foods that you

previously rejected. You may be surprised to find that they taste good.

Kind regards,

Nora "

 

 

 

[Guest guest]

Thanks, Terry. I have never tried fermenting before. I know I have

read about it in a couple of my books. Do you also ferment Bok Choi?

 

I'm wondering if I can just eat the Joi Choi. It said on the internet

that it is baby Bok Choi.

 

Tammy

 

On Oct 31, 2006, at 3:58 AM, lightcondor wrote:

 

> I I only have comments on a few of your questions-

> Kale is very good in raw recipes, but it is a little chewy- just chop

> it up

> finer than you would other greens (kind of what you would do with

> cabbage). It

> is not as tender as lettuce and really cant be used the same way. It

> is a

> lovely and nutritious green to add to recipes though! Try adding it

> to other

> greens in salads, not on its own. I sometimes add it as a green to

> vegetable

> salads with tomatoes and other non-greens. I keeps its color very well

> and

> looks really beautiful.

>

> I guess if you wanted to try to tenderize it, try marinating it in

> olive oil

> and sea salt. I have never tried this but it works for most things.

>

> I also use it in juice.

>

> I guess the same could advised for mustard greens, if you like the

> taste. I

> don't!

>

> I think most greens can be eaten raw-if you like the flavor.

> You also might try fermenting them, as in Bok Choi.

>

> Terry

>

>

>

[Guest guest]

oh well, the color emphasis didn't come through, but I think you'll still get

the message.........

 

Shari

 

 

[Guest guest]

Thanks.

 

Tammy

 

On Oct 31, 2006, at 5:42 AM, SV wrote:

 

> Thought you might like to hear what a Natural Hygienist has to say

> about greens. Her website is www.rawschool.com (I added the color

> for emphasis.) Shari..........

>

> " It's not a matter of whether greens are human food. Yes, they

> certainly are. The question to ask is whether you have to eat them,

> even if you don't like them......... Eating things you don't like

> because somebody tells you it's good for you is to favor another

> person's opinion over nature. If something tastes bitter or bad, it

> doesn't matter if all the raw/health gurus in the world agree that

> it's the best human food on the planet. Your body knows what they

> don't......... The way to be healthiest, in fact, is to follow our

> preferences. You may trust that if something tastes good -- and it

> belongs in one of these categories: fruit, vegetable, nut, seed --

> then it is food for you. Also mentioned, your tastes will change as

> the nerve endings on your tongue heal from the use of overstimulating

> spices and condiments (unless you're continuing to use them), so it's

> good to periodically go back and try foods that you previously

> rejected. You may be surprised to find that they taste good.

> Kind regards,

> Nora "

>

>

>

[Guest guest]

I like to juice the strong greens along with apples. If you use enough apples

they taste good. I've done it with mustard because they really have a bite.

 

 

[Guest guest]

I meant to say Kimchee not Bok Choi!

 

Kimchee is an easy raw fermented dish using bok choi or Napa cabbage as I

think it is sometimes called.

You can find many recipes for it on line- just google it. Try to find one

that uses apple instead of sugar.

I think you could probably use any kind of oriental greens in it. I will

look myself for a good kimchee recipe and if I find one I will post it!

 

 

Terry

 

 

 

[Guest guest]

Hi Tammy,

 

> 4. Can anyone offer any advice on Kale. I have tried massaging it

(unsuccessfully) with

olive oil. Should I use lemon juice too? I know it can be yummy and tender I

have had it

before. I just can't seem to get it there.

 

I like to make an Avocado Kale Salad. The secret to making the kale tender in

this recipe is to

really mush the ingredients together (put everything in a big bowl, mush with

hands). The

more you mush, the more the kale takes on a slightly steamed, soft quality.

 

Here's the recipe - I'd love to hear if you've come up with any others, as it is

the only raw kale

recipe I know at present.

 

http://goneraw.com/recipes/show/6

 

Cheers,

Kandace

[Guest guest]

Hi Tammi:

You can eat any of the greens...

If they are " soft " , i.e., like lettuce, then just put them in a salad,

or use them to wrap up other things to eat like a burrito, or a taco,

or sushi.

If they are tougher, like kale or collards, you have to do a little

more work.

My first experiment was with collards:

I pulled each side of the leaf off or the central " spine " and I salted

the leaves and set them on a plate with a flat plate and a weight on

top for an hour (old zen recipe) Then I rinsed the salt off of each

" wilted " leaf and used them to roll " sushi "

 

Now, what I do with kale and collards, as well as " mystery greens " , is:

peel the sides of the leaves off of the central stem.

pile @four - six leaf halves on top of one another and roll them,

shortwise, i.e. from the short bottom all the way to the top.

Then with a very sharp knife, cut each roll thinly -- to get a

" string-like " result-- this is called chiffonade.

I usually give the cuts another cut or two cross-wise, because I am a

lazy chewer.

 

Then put the collards or kale in a large bowl.

Add any dry seasonings (garlic, herbs, curry powder, pepper, etc.)

Add about 1/8 t salt (or to taste), or about a tablespoon of nama

shoyu, and a T of apple cider vinegar.

 

Toss thoroughly, then wash your hands (if you haven't already), and

get in there and " massage " until the mass is reduced by about half.

Then add enough olive oil and mix in to give a " glisten " .

 

Set the greens aside for 1-2 hours or overnight.

Your result should look almost like cooked.

Margaret

 

 

Tammi wrote

 

> I've finally succeeded in getting a membership to our local organic

> farm and just received my first load of veggies. I have so many

> questions. Any help that anyone can offer would be greatly

> appreciated. I don't want anything to go to waste.

>

> Here are my questions:

>

> 1. Can you eat the leaves on Purple Kohl Rabi and White Kohl Rabi

> 2. Anyone know what Mizald is? There were so many unknown greens I

> wrote down the names and couldn't find pics of everything. This one I

> can identify at all.

> 3. Can you eat Joi Choi and Mei Choi raw? Everything I found was info

> on cooking.

> 4. Can anyone offer any advice on Kale. I have tried massaging it

> (unsuccessfully) with olive oil. Should I use lemon juice too? I know

> it can be yummy and tender I have had it before. I just can't seem to

> get it there.

> 5. Can you eat Southern Giant Mustard Greens raw?

>

> That's all for now but I am sure there will be more.

>

> Thanks, again.

>

> I'm off to eat a huge mystery salad.

>

> Tammy

>