The final few months of the year often find us in a frantic state of shopping, decorating, traveling, and other high-energy ... (continued)
The print article, which I lost, included the gratin recipe. Any chance of adding it to the online version of the article? I remember it being incredibly delicious.
Donna Marie Miller
Love this green article, especially right before thanksgiving. Its true about the Southern Belle grandma; old time southerners eat greens all the time, but cook them to death. However, my take on the old time collards or mustard recipe is simple. Just saute the greens in a little olive oil, 4 minutes, add a dash of Louisiana hot sauce and soy sauce, and you have got a fresher, light cuisine version of old time Southern greens. BTW, the traditional accompaniment of greens is corn bread cooked in a black iron skillet. That is a classic Mississippi Southern "supper". With a glass of buttermilk. Love those asana articles, too. I'm having cooked dandilions, hot pinto beans refried with rice, pine needle and rose hip tea for Thanksgiving. Might get some ginger wine, too, though. Namaste, Donna Miller
I don't know how I lived with a weekly supply of greens from my local CSA. They go in everything now that I cook.
Sounds delicious; recipe please.
Yes, recipe please!
wonderful article on greens. v. informative and interesting for healthy food lovers
I inherited some dinosaur kale in a community garden plot. There is more than I can eat myself. As it has gone into flower, I have been sharing the flower heads with great satisfaction. I traded a bagful with a favorite restaurant, and they gave me a free meal. I traded with my neighbor, and she gave me to meals of chicken minestrone, which were delicious. My neighbor raved. She said she had company drop by, and the greens were a big hit. Laccinato dinosaur kale is a hit with kids in the after-school garden I work in.
Eddie, above, maybe you could get a lab to test boiled greens to make sure the oxalates come out. In Portland, there are a number of testing labs. m
So where can we get this Gratin of Swiss Chard and Kale recipe?
I have calcium oxalate kidney stones and have been told I CANNOT eat spinach, kale, chard, beet greens, etc. due to the oxalic acid.
Do you have advice for people like me?
i wish i could have grown up with more of the wonderful healthy foods all the time but at least we did eat it alot of the time, i love all those foods you just mentioned, i can't wait to eat more healthy foods all they need is the right seasoning and combination of flavors and anything can be good even if its health, i think healthy food is almost the best plus when you do eat the wonderful sweets we all love they are more satisfying because you have had all the rich foods and its a bigger treat.