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Iluveggers
Crossing the Road
I was thinking, arugula is an Asian green? How did I not know that?Whoops, listed arugula in the wrong spot, but too late to edit.
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I was thinking, arugula is an Asian green? How did I not know that?Whoops, listed arugula in the wrong spot, but too late to edit.
How do you use those greens? Cooked? In salads? I’m wanting to try new greens and get more of them into my diet this fall.I grow a ton of greens and eat some for lunch every day. Lacinato kale, collards, cabbage, swiss chard, spinach chard, mustard, various lettuces, kohrabi. Peas are double duty for me (I love the greens more than the actual peas). Asian greens include: arugula, komatsuna, chijimisai, chirimen, tatsoi.
These root veggies do double duty for greens and the root: radish, turnip, beets.
I really struggle with bok choy and spinach so don't see much point in growing them when they're otherwise readily available.
For the most part the greens I listed do well either sauteed or added to soup/stews, except lettuce of course (though my mom wasn't above boiling lettuce!) A few are fine in salads, especially as baby greens, but generally I cook them.How do you use those greens? Cooked? In salads? I’m wanting to try new greens and get more of them into my diet this fall.
That sounds so good! What kind of noodles and how do you season them?For the most part the greens I listed do well either sauteed or added to soup/stews, except lettuce of course (though my mom wasn't above boiling lettuce!) A few are fine in salads, especially as baby greens, but generally I cook them.
If there's a specific one or two you're curious about, as far as taste, I can make more detailed recommendations.
My weekday lunch is always a noodle bowl with ample chopped greens (I just throw them in to boil with the noodles) and a poached egg.
I get various instant ramen noodles or plain noodles (frozen or dried), and use about half an included seasoning packet per bowl (and I save the other half of packet for the next meal). Or alternatively sometimes I make my own broths based on online recipes (a healthier option as the seasoning pkts are loaded in sodium). I'll also add store-bought pickled vegetables sometimes as well, or leftover bits of meat, or tofu, or double up on poached eggs if we have a ton of eggs. Sort of like how people use leftovers to make sandwiches, my leftovers become ramen bowls.That sounds so good! What kind of noodles and how do you season them?
To counteract bitterness, add vinegar to the pot, and when eating them. Southern tip.I love greens! I grow cabbage, kale, chard collards, hot mustard and various lettuce. Last year was a first with collards, I went to YouTube to learn how to cook them. DH calls it soup, but I think it’s called collards and pot liquor. Either way you call it I think they’re delicious but yes, they are slightly bitter.